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微生物和酶对卵子组件的修改影响:一篇评论
Xiaohui Lv1, Zhijun Xia1, Xuan Yao1
1National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
Journal of agricultural and food chemistry
|November 11, 2024
概括
微生物和酶的修改增强了蛋的成分,如蛋和膜. 这些治疗方法改善了食品的功能性质,并为潜在的生物医学应用创造了生物活性.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 生物化学 生物化学
背景情况:
- 蛋包括蛋 (ES),蛋膜 (ESM),蛋白 (EW) 和蛋黄 (EY).
- ES含有丰富的碳酸;ESM含有丰富的蛋白质.
- 现有的EW和EY修改方法包括热,压力,冷解,超声波,臭氧化,酸化和化.
研究的目的:
- 审查微生物和酶修饰对蛋成分的影响.
- 总结这些修改在增强功能性质和创造增值产品方面的作用.
主要方法:
- 文献评论专注于卵子成分的微生物和酶治疗.
- 对研究对蛋,蛋膜,蛋白和蛋黄的影响的分析.
主要成果:
- 微生物和酶修饰有效地增强了EW和EY的功能性质.
- ES和ESM的修改显示了在家禽行业和环境效益中改善利用的潜力.
- 酶修饰可以产生具有潜在治疗和生物医学应用的生物活性.
结论:
- 微生物和酶策略为修改卵子组件提供了有希望的途径.
- 这些修改可以提高食品的性能和在生物医学领域的新应用.
- 对ES和ESM修改的进一步研究可以释放显著的经济和环境优势.
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