| 大豆-动物蛋白混合体系功能性质研究进展 |
| |
| 引用本文： | 王旭峰,王宇琦,罗凯云.大豆-动物蛋白混合体系功能性质研究进展[J].食品工业科技,2020,41(22):358-363,370. |
| |
| 作者姓名： | 王旭峰 王宇琦 罗凯云 |
| |
| 作者单位： | 1. 福州大学生物科学与工程学院, 福建福州 350000;2. 湖南农业大学食品科技学院, 湖南长沙 410000 |
| |
| 基金项目： | 福建省中青年教师教育科研项目(JT180032)。 |
| |
| 摘 要： | 近年来利用植物蛋白,特别是大豆蛋白部分替代动物蛋白在食品加工领域中的应用受到广泛关注。目前,已有较多研究表明大豆蛋白与某些动物蛋白在特定条件下对混合体系的功能性质具有协同作用,如有效调节凝胶结构、增强凝胶强度、提高蛋白膜的机械性能以及产生稳定的乳液和泡沫等。因此,本文综述了大豆蛋白与常见动物蛋白(如牛奶蛋白、肌原纤维蛋白和胶原蛋白等)混合体系行为及相关机制,为大豆-动物混合蛋白功能性质的研究及其在食品领域中的应用提供参考。
|
| 关 键 词： | 大豆蛋白 植物-动物蛋白 聚集 凝胶性 界面性质 协同作用 |
| 收稿时间： | 2020-03-23 |
Review on the Functional Properties of Mixed Soy-Animal Protein System |
| |
| WANG Xu-feng,WANG Yu-qi,LUO Kai-yun.Review on the Functional Properties of Mixed Soy-Animal Protein System[J].Science and Technology of Food Industry,2020,41(22):358-363,370. |
| |
| Authors: | WANG Xu-feng WANG Yu-qi LUO Kai-yun |
| |
| Affiliation: | 1. College of Biological Science and Engineering, Fuzhou University, Fuzhou 350000, China;2. College of Food Technology, Hunan Agricultural University, Changsha 410000, China |
| |
| Abstract: | In recent years, the usage of plant protein, especially soybean protein partially replaced animal protein in the field of food processing has been widely concerned. At present, numerous studies have shown that soybean protein and certain animal proteins have synergistic effects on the functional properties of the mixed system under certain conditions, such as effective regulation of gel structure, enhancement of gel strength, improvement of mechanical properties of protein films, and stable emulsion and foam. Therefore, this paper reviews the behavior and mechanism of the mixed system of soybean protein and common animal protein (such as milk protein, myofibril protein and collagen), which provides useful information for the research and application of the functional properties of soybean-animal mixed protein in food industry. |
| |
| Keywords: | |
|
| 点击此处可从《食品工业科技》浏览原始摘要信息 |
|
点击此处可从《食品工业科技》下载全文 |
|
