蛋清蛋白质热处理改性及其热聚集行为的 研究进展

Progress of heat-induced treatment and thermal aggregation of egg white protein

中文关键词:  蛋清蛋白质  热处理  热聚集

英文关键词:egg white protein  heat treated  heat-induced aggregation

中文摘要:

      蛋清蛋白质的热处理改性有助于提高其功能特性及生物有效利用率, 从而拓宽其在食品工业中作为配料的应用范围。热处理主要通过对蛋清蛋白质热聚集行为的影响, 从而影响其在食品体系中的应用, 而对蛋白质聚集行为的研究将有助于改善食品体系中蛋白质的功能性质。蛋清粉是许多食品加工中的重要原料, 也是很好的蛋白质体系, 是食品蛋白质热聚集行为和功能性构效关系的理想研究对象。对蛋清蛋白质聚集机制的研究将有助于功能性蛋制品的开发。因此, 本文主要对蛋清蛋白质热聚集行为的研究进行综述, 希望能为相关科研人员及企业提供一定的借鉴。

英文摘要:

      Egg white protein modification by heat treatment is helpful to improve the functional properties and biological utilization efficiency, so as to broaden its application in the food industry as food ingredients. Heat treatments on egg white protein may affect its thermal aggregation behavior thus affect its application in the food system, and the study of protein heat-induced aggregation behavior will contribute to the improving of the functional properties of the protein in the food system. Egg white powder is an important raw material in food processing, which is an ideal object for study of food protein heat-induced aggregation behavior and functional structure-activity relationships. Research on the egg white protein heat-induced aggregation mechanism will contribute to the development of functional egg products. Therefore, the research progress of egg white protein heat-induced aggregation behavior was mainly reviewed in this paper, which could provide a reference for the relevant researchers and companies.