蛋清蛋白起泡性改性手段及作用机制研究进展

Research Progresses on Modifications and Mechanisms on Foaming Properties of Egg White Protein

蛋清蛋白因具有良好的泡沫性质在食品领域中被广泛应用,且不同处理方式对其泡沫性质会造成不同程度的影响,但其作用机制不甚明确。因此,文章综述了物理改性(热处理、紫外辐照处理、超声处理、高压脉冲电场处理、超高压处理、球磨处理)、化学改性(酸碱处理、美拉德反应处理、氧化处理)和酶法改性对蛋清蛋白泡沫性质的作用机制,并从不同角度对其改性机制进行阐述。综述发现,不同处理条件对蛋清蛋白泡沫性质的作用机制均可归纳总结为蛋白质表面性质、蛋白质分子结构和蛋白质电荷情况的变化。此外,对不同处理方式的合理性和可行性进行了讨论,以期为蛋清蛋白泡沫性质在食品工业中的应用提供理论参考。

Egg white proteins are widely accepted in food processing industries based on their excellent foaming properties. However, different effects would be introduced by different treatments. Therefore,recent findings of physical modification(heat treatment, ultraviolet irradiation treatment, ultrasonic treatment, high voltage pulsed electric field treatment, ultra-high pressure treatment, ball-milling treatment), chemical modification(acid and alkali treatment, Maillard treatment, oxidation treatment)and enzymatic modification treatment on foaming properties of egg white proteins are reviewed in this article. Although the foaming properties of egg white proteins have been modified by various methods,their mechanisms are not well understood. In this paper, the mechanisms of different modifications were reviewed in detail. The review found that mechanisms can be summarized as changes in three aspects:surface properties, molecular structure and charge changes of proteins. In addition, the rationality and feasibility of different processing methods were discussed in order to provide a theoretical reference of the application and promotion for improving foam properties of egg white proteins in food processing industries.