蛋白质-卵磷脂复合体系功能特性的研究进展

Advances in functional characteristics of protein-lecithin composite system

中文关键词:  蛋白  卵磷脂  复合体系  功能性  改性

英文关键词:protein  lecithin  composite system  functional characteristics  modification

中文摘要:

      蛋白质与卵磷脂间发生的相互作用可以增强蛋白质功能特性, 且二者形成的复合体系不仅能够作为递送系统传递生物活性物质、药物等以达到在胃肠道中的缓释效果, 提高包埋物质的装载率及体外释放度, 还能够实际应用于食品工业中提高传统蛋白基产品的质量, 并拓宽其种类, 如蛋白粉、婴儿配方乳及运动营养食品等。本文综述了玉米醇溶蛋白、大豆蛋白、卵磷脂的理化性质和功能特性, 蛋白质-卵磷脂二者间的相互作用对蛋白理化、功能特性的改善, 蛋白质-卵磷脂复合纳米颗粒、乳液及凝胶的特性, 以及复合体系在食品工业、医药等领域作为递送系统提高食品质量中的应用, 为改善单一蛋白体系的稳定性及提高其应用价值提供理论依据, 进一步推动我国蛋白基食品产业高质量发展。

英文摘要:

      The interaction between proteins and lecithin can enhance the functional properties of proteins, and the composite system formed by them can not only be used as a delivery system to deliver bioactive substances, drugs, etc. to achieve slow release effect in the gastrointestinal tract and improve the loading rate and in vitro release of embedded substances. It can also be used in food industry to improve the quality of traditional protein-based products and broaden the variety, such as protein powder, infant formula milk and sports nutrition food. This paper reviewed the physicochemical properties and functional properties of zein, soy protein and lecithin, the improvement of protein by the interaction between protein and lecithin, the properties of protein-lecithin composite nanoparticles, emulsion and gel, and the application of composite system as delivery system in food industry, medicine and other fields to improve food quality. In order to provide a theoretical basis for improving the stability and application value of single protein system, and further promote the high-quality development of protein-based food industry in China.