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原和凝:结构,特性和在食品工业中的应用
Muhammad Ijaz Ahmad1, Yonghui Li2, Jinfeng Pan3
1College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China.
International journal of biological macromolecules
|November 14, 2023
概括
来自食用动物的原蛋白和凝为食品工业提供了有价值的特性. 本综述详细介绍了它们的功能特征和在各种食品中的多样化应用.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物化学 生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 生产食物的动物是其细胞外基质中的丰富的原蛋白来源.
- 原蛋白及其衍生品凝具有独特的特性,在食品工业中得到了利用.
- 这些特性提高了食品的质量,营养价值和产品的稳定性.
研究的目的:
- 审查原蛋白和凝的结构和功能性质.
- 要总结由原体形成的合体结构.
- 探索原和凝在食品工业中的应用,并评估市场趋势.
主要方法:
- 科学出版物和市场数据的文献综述.
- 分析原蛋白和凝的结构和物理化学特性.
- 收集有关合体结构和食品应用的数据.
主要成果:
- 原蛋白和凝具有关键的功能性质:自组装,凝,保持水分,乳化,发泡和加厚.
- 原蛋白形成各种各样的合体结构,包括乳液,薄膜,涂层和纤维.
- 在肌肉食品,乳制品,糖果,甜点和饮料中存在广泛的应用.
结论:
- 原蛋白和凝是多功能成分,在食品行业具有重大潜力.
- 了解它们的特性对于开发创新食品至关重要.
- 该审查提供了对当前市场价值,进展和未来应用的见解.
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