共查询到19条相似文献,搜索用时 406 毫秒
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乳清蛋白改性的研究进展 总被引:3,自引:0,他引:3
乳清蛋白具有多种功能特性,例如乳化性、成胶性和起泡性,广泛地应用于食品中.许多研究证明,通过改性可进一步改善乳清蛋白的功能特性,开发新型的功能性乳清蛋白配料,拓展其在食品工业中的应用范围.乳清蛋白的改性方法包括物理、化学和酶法改性以及相互结合的方法,选择性使用改性方法、控制反应条件可以改善所需的功能特性.通过美拉德反应对乳清蛋白的糖基化改性是一种比较新的方法,但已经成为食品中研究的热点. 相似文献
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醇法大豆浓缩蛋白改性及在肉制品中的应用 总被引:1,自引:0,他引:1
采用醇法提取大豆浓缩蛋白具有明显优势,但此方法提取的大豆浓缩蛋白功能性不好,应用受限。本文介绍了通过物理、化学、酶法、基因工程等方法对醇法大豆浓缩蛋白进行改性,改性后醇法大豆浓缩蛋白的功能性明显提高。改性后的醇法大豆浓缩蛋白应用于肉制品中具有优良的持水持油性、乳化性以及凝胶性,可以提高肉制品的组织结构特性,并降低生产成本,且价格低廉,是一种性价比很高的大豆蛋白产品。 相似文献
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提高大豆分离蛋白乳化性及乳化稳定性的研究 总被引:9,自引:1,他引:9
为了拓宽大豆分离蛋白在食品中的应用,提高其乳化性及乳化稳定性。研究了大豆分离蛋白物理、化学和生物改性,并对改性前后大豆分离蛋白的乳化性及乳化稳定性进行了比较。同时也探讨了pH对大豆分离蛋白及其改性物形成乳状液的影响,并利用成膜蛋白质分子所受的相互作用解释了蛋白质的乳化稳定性受外界条件和内部因素所发生的变化。研究发现适度改性可以提高大豆分离蛋白乳化性及乳化稳定性;碱性有利于大豆分离蛋白及其改性物乳化性的提高;而且用吸光值比(K)可较好地表示乳化稳定性. 相似文献
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大米蛋白改性研究进展 总被引:6,自引:0,他引:6
介绍了大米蛋白的组成、分子结构及存在状态,详细阐述了化学改性、酶法改性、物理改性等大米蛋白改性方法,并对大米蛋白的改性研究方向进行了展望。 相似文献
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花生蛋白是一种优质的植物蛋白资源,凝胶特性是其最重要的功能特性之一。综述了花生蛋白凝胶特性的主要影响因素,包括蛋白质浓度及其组成、pH及离子强度、温度和加热时间,总结了不同改性技术(物理改性、化学改性和酶法改性)对花生蛋白凝胶特性的影响,简要介绍了花生蛋白与其他来源蛋白的混合凝胶特性,同时介绍了花生蛋白凝胶性在食品中的应用,展望了对花生蛋白凝胶特性进一步研究的可能方向,为拓展花生蛋白在食品工业中的应用提供理论基础。 相似文献
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豌豆是我国主要的食用豆类作物之一,营养价值高。豌豆中不但含有丰富的碳水化合物、蛋白质、维生素、矿物质等营养成分,还含有多肽、膳食纤维、胰蛋白酶抑制剂、酚类物质、植物凝集素等多种功效成分,具有抗菌、抗氧化、抗癌、降血压、降血糖、免疫调节等生理活性。目前豌豆主要作为高蛋白低能量的食品供人们食用,工业化生产也主要集中在豌豆淀粉、蛋白质的加工,而忽略掉其他功效成分的开发利用,使得豌豆的经济价值无法得到充分的体现。本文通过对豌豆中功效成分的提取方法、生理活性及其在食品工业中的应用进行较为全面的整理与总结,以期为豌豆在工业中的应用及功能性食品的开发与研究提供科学参考。 相似文献
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研究超声预处理对酪蛋白胶束粉(micellar casein concentrate,MCC)加工特性的影响。通过微滤生产的酪蛋白截留液经超声处理(超声功率600 W,超声时间0.0、0.5、1.0、2.0、5.0 min)后进行喷雾干燥,得到超声改性的MCC,并进行了加工特性的研究。结果表明,随着超声时间的延长,MCC溶液的电导率、溶解性、乳化性、凝胶性显著增加(P0.05),pH值变化不显著(P0.05)。超声对MCC粉体性质也有影响,随着超声时间的延长,MCC压缩性、流动指数明显减小(P0.05);基本流动能在超声处理0.5 min达到最小值;特殊流动能在超声1 min达到最大值。超声处理可以改善MCC的加工特性,将会促进MCC在食品工业中的应用。 相似文献
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Jiao Ge Cui‐Xia Sun Harold Corke Khalid Gul Ren‐You Gan Yapeng Fang 《Comprehensive Reviews in Food Science and Food Safety》2020,19(4):1835-1876
In recent years, the development and application of plant proteins have drawn increasing scientific and industrial interests. Pea (Pisum sativum L.) is an important source of high‐quality vegetable protein in the human diet. Its protein components are generally considered hypoallergenic, and many studies have highlighted the health benefits associated with the consumption of pea protein. Pea protein and its hydrolysates (pea protein hydrolysates [PPH]) possess health benefits such as antioxidant, antihypertensive, and modulating intestinal bacteria activities, as well as various functional properties, including solubility, water‐ and oil‐holding capacities, and emulsifying, foaming, and gelling properties. However, the application of pea protein in the food system is limited due to its poor functional performances. Several frequently applied modification methods, including physical, chemical, enzymatic, and combined treatments, have been used for pea protein to improve its functional properties and expand its food applications. To date, different applications of pea protein in the food system have been extensively studied, for example, encapsulation for bioactive ingredients, edible films, extruded products and substitution for cereal flours, fats, and animal proteins. This article reviews the current status of the knowledge regarding pea protein, focusing on its health benefits, functional properties, and structural modifications, and comprehensively summarizes its potential applications in the food industry. 相似文献
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Pea protein is a popular and sustainable plant-based protein with broad applications in the food industry. However, functionalities such as emulsification are still lacking. Protein functionality is defined by its structure, and protein structure can be modified through denaturation. In this work, the impacts of cold denaturation on emulsifying abilities of pea protein are studied. Commercial pea protein is treated with ethanol, shear forces, and low temperatures. Emulsions are prepared and characterized using creep experiments over time. Creep data are modeled using the Burger model, and the often-overlooked creep ringing region is fit with the Jeffreys model. Using these methods together provides valuable insight into emulsion structure and flow. Furthermore, rheological parameters favorably correlate with bioinformatic estimates of emulsion network strength derived from surface hydrophobicity and zeta potential measurements. Findings show that protein pre-treatments improve rheological stability of emulsions, and these impacts are most obvious at high concentrations, making these treatments good for protein supplementation in the food industry. 相似文献