米糠蛋白乳化性能及其改性方法研究进展
Research progress on emulsifying properties and modification methods of rice bran protein
欧文华 1曹天翔 1张冬梅 1顾理浩 1张婉萍 1蒋汶1
作者信息
- 1. 上海应用技术大学香料香精技术与工程学院,上海 201418
- 折叠
摘要
天然米糠蛋白的乳化性较差,限制了其在食品工业中的应用,需采用合适的方法对其进行改性.文章以米糠为研究对象,总结了米糠蛋白的组成、乳化性能以及改性方面的最新研究进展,提出通过改进米糠蛋白的改性工艺,或利用融合不同高新技术来改善米糠蛋白的乳化性能,并以此扩展米糠蛋白的开发利用思路,加速米糠蛋白在食品及化妆品中的应用进程.
Abstract
Natural rice bran protein has poor emulsifiability,which limits its application in food industry,so it is necessary to adopt appropriate methods to modify it.In this review,the composition,emulsifying properties and modification of rice bran protein were summarized.The conclusion suggested that the emulsifying properties of rice bran protein could be improved by improving the modification technology of rice bran protein or by blending different high technologies,to expand the development and utilization of rice bran protein and accelerate the application process of rice bran protein in food and cosmetics.
关键词
米糠蛋白/蛋白质组成/蛋白质结构/乳化性能/改性方法Key words
rice bran protein/protein composition/protein structure/emulsification performance/modification method引用本文复制引用
基金项目
上海高校青年教师培养资助计划项目(ZZ202212008)
上海应用技术大学引进人才科研启动项目(YJ2021-89)
出版年
2024
国家科技期刊平台
NSTL
维普
万方数据