关于植物性蛋白质及其复合体改善食物泡系统的研究:一篇综述
Chengming Jin1, Ling Zhu2, Hui Zhang2
1National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Food research international (Ottawa, Ont.)
|May 17, 2025
概括
植物性蛋白质与多糖和多结合,产生稳定的食物泡. 本次审查指导使用这些天然成分开发绿色食品泡稳定剂.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
- 生物化学 生化学
背景情况:
- 食品泡提供了理想的纹理和视觉吸引力.
- 对绿色和健康的食品级泡改良剂的需求越来越大.
- 植物性蛋白质是可持续的,具有很好的表面活性.
研究的目的:
- 审查食品泡的形成,分类和破坏稳定.
- 总结植物性蛋白质复合物的相互作用,以改善泡.
- 确定植物性蛋白质泡稳定剂的研究缺口和未来方向.
主要方法:
- 关于食品泡系统的文献综述.
- 对植物性蛋白与多糖和多的相互作用进行分析.
- 关于泡稳定性的表征方法的总结.
主要成果:
- 植物性蛋白质复合物,通常是二进制或三进制,显著提高泡的稳定性.
- 植物性蛋白质,多糖和多之间的相互作用是提高泡性能的关键.
- 可以使用各种表征技术来评估泡的稳定性.
结论:
- 植物性蛋白质复合物为开发高效和绿色食品泡稳定剂提供了一个有希望的途径.
- 需要进一步的研究来解决目前的缺陷,并探索未来的前景.
- 本综述为食品泡创新提供了理论基础和实际指导.
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