Jove
Visualize
联系我们
JoVE
x logofacebook logolinkedin logoyoutube logo
关于 JoVE
概览领导团队博客JoVE 帮助中心
作者
出版流程编辑委员会范围与政策同行评审常见问题投稿
图书馆员
用户评价订阅访问资源图书馆顾问委员会常见问题
研究
JoVE JournalMethods CollectionsJoVE Encyclopedia of Experiments存档
教育
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab Manual教师资源中心教师网站
使用条款与条件
隐私政策
政策

相关概念视频

Cellulose and Pectic Polysaccharides01:15

Cellulose and Pectic Polysaccharides

3.5K
 Every plant cell has a cell wall that protects the cell, provides structural support, and gives the cell shape. Cellulose, the main structural component of the plant cell wall, makes up over 30% of plant matter. It is the most abundant organic compound on earth.  Cellulose is an unbranched polysaccharide composed of linear chains of glucose molecules linked by β (1→4) glycosidic bonds.
As a cell matures, its cell wall specializes according to its type. For example, the...
3.5K
Protein and Protein Structure02:15

Protein and Protein Structure

77.9K
Proteins are one of the most abundant organic molecules in living systems and have the most diverse range of functions of all macromolecules. Proteins may be structural, regulatory, contractile, or protective. They may serve in transport, storage, or membranes; or they may be toxins or enzymes. Their structures, like their functions, vary greatly. They are all, however, amino acid polymers arranged in a linear sequence.
A protein's shape is critical to its function. For example, an enzyme...
77.9K
Cell Adhesion in Plants01:14

Cell Adhesion in Plants

2.6K
Plants have rigid cell walls that are made up of cell wall polysaccharides that mediate cell-cell adhesion. The primary cell walls of plants consist of two independent and interacting polysaccharide networks: a pectin matrix that embeds the second network comprising cellulose and hemicelluloses.
Pectins are complex heteropolymers mainly composed of negatively-charged α-D-glucopyranosyl uronic acid and some neutral glycosyl residues such as α-L-rhamnopyranose, α-L-arabinofuranose,...
2.6K

您也可能阅读

相关文章

通过共同作者、期刊和引用图与本文相关的文章。

排序
Same author

Fluorescent probes for cysteine recognition in complex food systems: response pathways, design strategies, and analytical challenges.

Critical reviews in food science and nutrition·2026
Same author

Modification of β-lactoglobulin by glycation, high-pressure microfluidization and EGCG binding: Enhanced emulsifying and antioxidant properties.

Food research international (Ottawa, Ont.)·2026
Same author

Multi-modified β-Lg-stabilized fish oil emulsions: physicochemical stability, antioxidant capacity, and bioavailability in Caco-2 cells.

Food chemistry·2025
Same author

Multi-modification of food protein: Design, structural transformation, and functional application.

Food chemistry·2025
Same author

A review on ROS mediated oxidative stress in cereal-based food: Focusing on the modification of protein structural and functional properties.

Food chemistry·2025
Same author

A comprehensive review on algae oil: Resources, production, encapsulation and application in food.

Food research international (Ottawa, Ont.)·2025

相关实验视频

Updated: May 27, 2025

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays
07:46

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays

Published on: July 12, 2024

435

植物性肉:蛋白质多糖相互作用和加工技术对质感的影响.

Wei Tang1, Qin Pan1, Jianfei He1

  • 1College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China.

Food research international (Ottawa, Ont.)
|February 19, 2025
PubMed
概括

本综述探讨了植物性肉中的蛋白质和多糖,详细介绍了它们的相互作用和加工对质感的影响. 了解这些分子机制是改善植物性肉类替代品的关键.

科学领域:

  • 食品科学 食品科学 食品科学
  • 材料科学 材料科学 材料科学
  • 生物化学 生物化学

背景情况:

  • 可持续食品生产日益增长的需求推动了植物性肉类替代品的创新.
  • 在植物性产品开发中,复制动物肉的纹理仍然是一个重大挑战.
  • 蛋白质和多糖类等关键成分对于实现所需的类似肉质的纹理至关重要.

研究的目的:

  • 为植物性肉类中使用的蛋白质和多糖提供全面的审查.
  • 阐明这些成分之间的分子相互作用 (共价和非共价).
  • 检查这些相互作用和加工方法如何影响植物性肉的最终质感.

主要方法:

  • 关于植物性肉制剂的科学出版物的文献综述.
  • 在分子水平上分析蛋白质和多糖的相互作用.
  • 检查各种食品加工技术对质感的影响.

主要成果:

  • 蛋白质和多糖是植物性肉类结构的基础.
  • 特定的共价和非共价相互作用影响着纹理的发展.
  • 蛋白质的结构变化对于创建稳定的基质至关重要,模仿动物肉.
关键词:
互动 互动 互动 互动植物性肉类是一种植物性肉类.它是一种多糖化合物.处理技术 处理技术蛋白质蛋白质是一种蛋白质.质地 质地 质地

更多相关视频

Method to Produce Durable Pellets at Lower Energy Consumption Using High Moisture Corn Stover and a Corn Starch Binder in a Flat Die Pellet Mill
08:52

Method to Produce Durable Pellets at Lower Energy Consumption Using High Moisture Corn Stover and a Corn Starch Binder in a Flat Die Pellet Mill

Published on: June 15, 2016

20.9K
Film Extrusion of Crambe abyssinica/Wheat Gluten Blends
06:51

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends

Published on: January 17, 2017

9.9K

相关实验视频

Last Updated: May 27, 2025

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays
07:46

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays

Published on: July 12, 2024

435
Method to Produce Durable Pellets at Lower Energy Consumption Using High Moisture Corn Stover and a Corn Starch Binder in a Flat Die Pellet Mill
08:52

Method to Produce Durable Pellets at Lower Energy Consumption Using High Moisture Corn Stover and a Corn Starch Binder in a Flat Die Pellet Mill

Published on: June 15, 2016

20.9K
Film Extrusion of Crambe abyssinica/Wheat Gluten Blends
06:51

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends

Published on: January 17, 2017

9.9K

结论:

  • 了解分子相互作用对于推进植物性肉类技术至关重要.
  • 对蛋白质多糖相互作用的进一步研究可能会导致改善肉类类似物.
  • 本综述提供了可持续食品生产创新的基础知识.