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| 卵黄高磷蛋白乳化性的研究进展 | |
| 引用本文： | 陈海英,张慧娟,金亚美,段翔,杨哪,徐学明. 卵黄高磷蛋白乳化性的研究进展[J]. 食品与发酵工业, 2013, 39(1): 165-168 |
| 作者姓名： | 陈海英 张慧娟 金亚美 段翔 杨哪 徐学明 |
| 作者单位： | 1. 江南大学食品学院,江苏无锡,214122 2. 北京工商大学食品学院,北京,1000480 3. 江南大学食品学院,江苏无锡,214122;食品科学与技术国家重点实验室,江苏无锡,214122 |
| 摘 要： | 卵黄高磷蛋白是蛋黄中重要的活性功能成分之一,具有和酪蛋白相类似的组成与结构,表现出优异的乳化活性和乳化稳定性。文中分别从蛋白自身组成及结构、乳化作用环境、蛋白改性以及蛋白与其他添加剂协同作用等方面对卵黄高磷蛋白乳化特性的影响进行了阐述。 |
| 关 键 词： | 卵黄高磷蛋白 乳化特性 乳化环境 氨基酸组成 蛋白改性 添加剂 |
Research advances on the emulsifying properties of egg yolk phosvitin |
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| Chen Hai-ying,Zhang Hui-juan,Jin Ya-mei,Duan Xiang,Yang Na,Xu Xue-ming. Research advances on the emulsifying properties of egg yolk phosvitin[J]. Food and Fermentation Industries, 2013, 39(1): 165-168 | |
| Authors: | Chen Hai-ying Zhang Hui-juan Jin Ya-mei Duan Xiang Yang Na Xu Xue-ming |
| Affiliation: | 1,3 1(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China) 2(School of Food and Chemical Engineering,Beijing Technology and Business University,Beijing 1000480,China) 3(The State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China) |
| Abstract: | Phosvitin is one of the active functional components in egg yolk and it has the similar composition and secondary structure with casein.It also displays an excellent emulsifying activity and stability in the oil-in-water system.This paper reviews the factors affecting the emulsifying properties of phosvitin,including its composition and secondary structure,the environment of the emulsion,glycosylation of phosvitin with polysaccharide,and the synergistic effects with other food additives.It provides the reference for the application of egg yolk phosvitin as a good natural emulsifier in food industry. |
| Keywords: | phosvitin emulsifying properties environment of the emulsion amino acids modification additives |
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