食源性蛋白质淀粉样纤维的研究进展

Research Progress of Foodborne Protein Amyloid Fibrils

食源性蛋白质天然、无毒、可降解的优良性质使基于食源性蛋白质的自组装体系在食品加工和应用中具有一定的潜力。文章介绍了淀粉样纤维的形成机制、影响因素、形成方式和表征方法,以期推动食源性蛋白质自组装纤维在食品应用和材料科学方面的深入研究,为其在开发功能性食品和建立复杂食品蛋白体系中的应用提供理论依据。

The excellent properties of foodborne proteins such as nature, innocuity and degradation make the self-assembled system based on foodbborne proteins have certain potential in food processing and application. In this paper, the formation mechanism, influencing factors, formation modes and characterization methods of amyloid fibrils are introduced, in order to promote the in-depth research on foodborne protein self-assembled fibrils in food application and material science, and provide a theoretical basis for its application in the development of functional food and the establishment of complex food protein system.