蛋清热凝胶透明机制研究进展
Research progress on transparency mechanism of egg white heat gel
芦鑫宏 1向小乐 1庾卓思 1陈乐 1董诗琴 1黎子潇1
作者信息
- 1. 长沙理工大学食品与生物工程学院,湖南长沙 410114
- 折叠
摘要
蛋白基凝胶由于其光学透明属性在食品和医药领域具有独特优势而倍受关注,透明凝胶有望成为类似于燕窝的高端蛋白基凝胶食品或其加工辅基(料),探明蛋清热凝胶光学性质的差异机制有望成为攻克蛋清凝胶高质化利用的关键.文章对蛋清凝胶透明度的形成机制及其影响因素进行综述.深入分析了蛋清热凝胶的形成机理,探讨了蛋白质的改性方法,并对蛋清透明热凝胶未来的研究发展方向进行了展望.
Abstract
Protein-based gels have attracted much attention due to their unique advantages in the field of food and medicine due to their optical transparency.Transparent gels are expected to become high-end protein-based gel foods similar to bird's nest or their processing excipients(materials).Exploring the difference mechanism of optical properties of egg white thermal gels is expected to become the key to overcome the high-quality utilization of egg white gels.In this paper,the formation mechanism and influencing factors of egg white gel transparency were reviewed.The formation mechanism of egg white thermal gel was analyzed in depth,the modification methods of protein were discussed,and the future research and development direction of egg white transparent thermal gel was prospected.
关键词
蛋清/蛋白质/热凝胶/透明Key words
egg white/protein/heat-induced gel/transparent引用本文复制引用
基金项目
国家重点研发计划(2022YFD2101001)
国家自然科学基金(32172226)
国家蛋鸡产业技术体系建设专项(CARS-40-K25)
出版年
2024
国家科技期刊平台
NSTL
万方数据