最近在植物蛋白-多醇相互作用中取得的进展,用于稳定乳液
Asli Can Karaca1, Chen Tan2, Elham Assadpour3
1Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey.
Advances in colloid and interface science
|November 21, 2024
概括
植物蛋白 (PLP) 和多 (PP) 的相互作用增强了乳化特性. 这些复合物创造了创新的食品成分,并稳定了各种乳液系统,以提供生物活性化合物.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 植物蛋白 (PLP) 是可持续和功能性的食品成分.
- 多 (PPs) 提供抗氧化和抗炎功效.
- PLPs和PPs之间的相互作用可以改变蛋白质的功能.
研究的目的:
- 审查最近关于植物蛋白与多醇相互作用的研究.
- 探索它们在稳定各种乳液系统中的作用.
- 为了突出PLP和PP结构和功能的修改.
主要方法:
- 关于PLP-PP相互作用的最新科学文献的审查.
- 分析着重于共价和非共价修饰的研究.
- 检查不同类型的乳液中的应用.
主要成果:
- PLP-PP相互作用提高了植物蛋白的乳化特性.
- 形成的复合体为有变化的质感的食品提供了新的成分.
- 实现了皮克林,多重,多层,纳米和高内相乳液的稳定.
结论:
- 对于开发先进的食品成分来说,PLP-PP相互作用是有前途的.
- 这些相互作用使各种乳液系统的稳定成为可能.
- 对挑战和机会进行进一步的研究是有必要的.
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