乳清蛋白用于乳液基础应用的修改:现状,问题和前景
1School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
Food research international (Ottawa, Ont.)
|February 3, 2024
概括
修改乳清蛋白可以提高它们在食品应用中的功能. 本综述涵盖了化学,物理和酶方法,详细介绍了它们对乳清蛋白质特性和乳液中的使用的影响.
科学领域:
- 食品科学 食品科学 食品科学
- 蛋白质化学 蛋白质化学
- 乳制品科学 乳制品科学
背景情况:
- 乳清蛋白是有价值的乳制品成分,具有广泛的食品应用潜力.
- 乳清蛋白分离物在特定用途中表现出有限的功能.
- 不同的修改技术可以增强乳清蛋白的功能.
研究的目的:
- 审查最近修改乳清蛋白质的进展.
- 评估修改对物理化学性质的影响.
- 描述修饰乳清蛋白在基于乳液的系统中的应用.
主要方法:
- 乳清蛋白的化学修饰.
- 乳清蛋白的物理修饰.
- 乳清蛋白的酶性修饰.
- 组合修改方法. 组合修改方法.
主要成果:
- 修改会显著改变乳清蛋白的物理化学特性.
- 修改的乳清蛋白在乳液系统中表现得更好.
- 特定的方法为目标应用提供定制的功能.
结论:
- 乳清蛋白修饰对于扩大它们的食品应用至关重要.
- 需要进一步的研究,以优化对基于乳液的用途的修改.
- 改性乳清蛋白为创新的食品产品开发提供了有希望的途径.
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