低聚糖改性对蛋清蛋白凝胶性影响研究进展

Progress in the effect of oligosaccharide modification on gelability of egg white protein

蛋清蛋白是一种营养价值丰富,具有多种功能特性的优质蛋白。低聚糖可通过糖基化反应与蛋清蛋白共价结合,其偶联物的功能特性较天然蛋清蛋白有所改善。文章综述了低聚糖-蛋清蛋白偶联物的凝胶机理,探讨了低聚糖改性蛋清蛋白凝胶的影响因素,梳理了低聚糖对蛋清蛋白功能特性产生的影响,并对低聚糖改性蛋清蛋白的加工应用进行了展望。

Egg white protein is a high-quality protein with high nutritional value and a variety of functional properties.The oligosaccharides can be covalently bound to the egg white protein through the glycosylation reaction,and the functional properties of the conjugates were improved compared with the natural egg white protein.In this review,the gel mechanism of oligosaccharide-egg white protein conjugates was reviewed,and the influencing factors of oligosaccharide-modified egg albumin gels were discussed.Moreover,effects of oligosaccharides on the functional properties of egg albumins were summarized,and the processing and application of oligosaccharide-modified egg albumin were prospected.