生物酶解影响蛋白起泡特性的因素及机理研究进展

蛋白起泡性是影响焙烤制品、冰淇淋等一系列食品品质的重要因素。生物酶解作为一种温和、低耗能、专一性强的方法，已被应用于改善蛋白起泡性的研究中。但目前对于生物酶解影响蛋白起泡性的因素及机理方面的相关综述报道较少。本文综述了蛋白的起泡机理、失稳机制、影响因素，并结合界面吸附动力学阐述酶解处理和酶解产物特性对蛋白起泡性的具体作用机理，以期为蛋白起泡性的深入研究提供一定理论参考。

Progress in Understanding the Factors Influencing the Effect of Enzymatic Hydrolysis on Protein Foaming Characteristics and the Underlying Mechanisms

The foaming capacity of protein is an important factor affecting the quality of a series of confectionery products such as bakery products and ice cream. As a mild, low energy-consuming, and highly specific method, enzymatic hydrolysis has been applied to improve the foaming capacity of protein. However, there are few review articles on the factors influencing the effect of enzymatic modification on the foaming capacity of proteins and the underlying mechanisms. Therefore, this article reviews the foaming and destabilization mechanisms of proteins and the factors influencing them, and explains the exact mechanisms behind the effects of enzymatic hydrolysis and the characteristics of enzymatic hydrolysates on the foaming capacity of proteins. We hope that this review provides a theoretical basis for further research on the foaming capacity of proteins.