摘要
牛乳β-乳球蛋白作为乳清蛋白中的主要蛋白质,其特殊的分子结构可为许多配体提供结合位点,也使其具有凝胶性、乳化性和起泡性等多种功能特性,应用前景广阔.本文综述β-乳球蛋白的分子结构、与配体间的结合位点,以及凝胶性、乳化性和起泡性三大功能特性;重点介绍现有主要加工方式,包括热处理、高压加工、脉冲电场处理和紫外辐射诱导;阐述β-乳球蛋白在食品加工、纳米材料及基础研究中的应用,以期为推进牛乳β-乳球蛋白的工业化应用提供科学参考和理论依据.
Abstract
Milk β-lactoglobulin,the major protein in whey protein,possesses a unique molecular structure that provides binding sites for many ligands,endowing it with versatile functional properties including gelation,emulsification,and foaming.Hence,it has a broad application prospect.This paper first introduces the molecular structure,ligand binding sites,gelation,emulsification,and foaming properties of β-lactoglobulin.Then,it discusses the effect of several main processing methods including heat treatment,high-pressure processing,pulsed electric field treatment,and ultraviolet radiation induction on the properties of β-lactoglobulin.Finally,it elucidates the application of β-lactoglobulin in food processing,nanomaterials and basic research,aiming to provide a theoretical and scientific reference for promoting the industrial application of β-lactoglobulin in the food industry and other related industries.
基金项目
广东省重点领域研发计划项目(2022B0202030002)
食品科学与技术国家重点实验室自由探索资助课题项目(SKLF-ZZB-202120)
食品科学与技术国家重点实验室自由探索资助课题项目(SKLF-ZZB-202318)
国家科技期刊平台
NSTL
万方数据