摘要
蛋白界面修饰指在乳液的乳化后阶段直接针对界面蛋白进行的修饰技术,其通过改变界面蛋白膜厚度或提升其强度从而改善乳液理化特性,并可一定程度规避乳化前预修饰蛋白对于乳液特性的某些不良影响,但是截至目前,对于蛋白界面修饰领域仍缺乏深入研究及系统总结。基于此,本文综述了目前研究较为广泛的几种蛋白界面修饰方法,包括酶促交联修饰、多糖修饰、多酚修饰以及氧化修饰,同时阐述了各种方法的作用机制以及对乳液特性的改善效果,并对蛋白界面修饰的未来发展方向作出展望,以期为乳液品质的进一步提高提供理论参考与技术支持。
Interfacial modification of proteins refers to modifying interfacial proteins during the post-emulsification stage to enhance the thickness and rigidness of interfacial protein films and consequently improve the physicochemical properties of emulsions.Moreover,interfacial modification of proteins can avoid some of the adverse effects of pre-modified proteins before emulsification on emulsion properties.However,in-depth research and a systematic summary of the existing research on interfacial modification of proteins are still lacking up to now.Therefore,this article reviews several widely used methods to modify interfacial proteins,such as enzymatic cross-linking,polysaccharide modification,polyphenol modification and oxidative modification,with special reference to their principles and effects on improving emulsion properties.Besides,future development directions are discussed,with the aim to provide a theoretical basis and technical support for further improving the physicochemical properties of emulsions.
作者
张维义
赵雪
徐幸莲
ZHANG Weiyi;ZHAO Xue;XU Xinglian(Key Laboratory of Meat Processing and Quality Control,Ministry of Education,Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第13期246-255,共10页
Food Science
基金
国家自然科学基金面上项目(31972097)
现代农业产业技术体系建设专项(CARS-41)。
关键词
界面蛋白
界面修饰
乳液特性
interfacial protein
interfacial modification
emulsion properties
