食源性蛋白质自组装纤维的研究进展  

Advance on self-assembly of food proteins into fibrils

作　　者：冯金凤[1] 刘春红[2] 冯志彪[2] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]东北农业大学理学院应用化学系,黑龙江哈尔滨150030

出　　处：《食品工业科技》2012年第23期424-427,432,共5页Science and Technology of Food Industry

基　　金：黑龙江省青年基金(QC2010029)

摘　　要：蛋白质自组装形成的纤维具有优异的尺寸效应和生物相容性,有望成为新一代功能性材料应用于食品工业。本文对食源性蛋白质自组装形成的纤维结构、形成机制、形成过程的监测方法及其构建的纳米纤维应用前景进行了综述,重点讨论了纤维的形成机制和形成过程的监测方法,为调控食源性蛋白质自组装纤维在食品中的应用及其在复杂食品蛋白质体系中的行为提供理论参考。Self-assembly of food proteins into fibrils with meso-scale structure and biocompatibility have provided a possibility of utilization as novel functional ingredients in food.This review described the fibrillar structures,formation mechanism,the characterization process of fibril formation from food protein and applications for the fibrils.In this paper,the mechanism and analysis method of fibril formation was discussed so as to provide some scientific bases for control behavior in complex food protein and application in food industry

关 键 词：蛋白质 自组装 纤维 形成机制 

分 类 号：TS201.7[轻工技术与工程—食品科学]