食品工业中的蛋白质纤维:从基本到高级应用
Qingyue Wang1, Kai Zhou1,2,3, Qi Shu1
1Engineering Research Center of Bio-Process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
Journal of agricultural and food chemistry
|December 2, 2025
概括
蛋白质纤维,多功能生物聚合物,为食品工业提供独特的特性. 本综述探讨了它们在食品加工,安全和成分开发中的应用,强调了它们作为高性能生物材料的潜力.
科学领域:
- 生物材料科学 生物材料科学
- 食品科学与技术 食品科学与技术
背景情况:
- 蛋白质丝是有序的,具有独特特性的自我组装的蛋白质聚合物.
- 它们越来越多地被认为是各种行业中的高性能材料.
研究的目的:
- 审查原生和合成蛋白质纤维的基本原理.
- 系统地调查它们在食品工业中的多样化应用.
主要方法:
- 关于原生和合成蛋白质丝的文献综述.
- 对食品质地修改,稳定,封装,生物传感,污染物清除,包装和培养食品支架中的应用进行系统调查.
主要成果:
- 蛋白质丝表现出多功能作为食品成分和加工辅助剂.
- 应用范围包括纹理修改,界面稳定,封装,生物传感,污染物去除,生物基包装和培养食品支架.
结论:
- 蛋白质丝是具有双重功能的高度多功能生物材料.
- 它们具有很大的潜力,可以满足食品安全,加工和成分开发方面的各种需求.
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