蛋清蛋白质凝胶化机理的研究进展  

Research progress in the gelation mechanism of egg white proteins

作　　者：陈彰毅 赵燕[1,2] 涂勇刚[3] 李建科[1,2] 罗序英[1,2] 王俊杰[1,2] 邓文辉[1,2] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]南昌大学生物质转化教育部工程研究中心,江西南昌330047 [3]江西农业大学食品科学与工程学院,江西南昌330045

出　　处：《食品工业科技》2014年第4期369-373,379,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金(31101293;31101321;31360398);食品科学与技术国家重点实验开放基金课题(SKLF-KF-201008)

摘　　要：蛋清蛋白质以其优异的凝胶性能广泛应用于食品加工中,而加工中不同的诱导方式和条件使其形成凝胶的类型及性能均有较大差异,凝胶化机理也有所不同。本文主要从凝胶形成诱导方式及其条件出发,着重介绍热诱导和强碱诱导下蛋清蛋白质凝胶化机理的研究进展,以期为进一步丰富和完善蛋清蛋白质凝胶化机理理论体系的研究提供参考。Egg-white proteins are extensively utilized as food ingredients due to their excellent gelling properties, while the type and performance of egg -white protein gels are greatly different, as well as the gelation mechanism, due to the greatly different induction ways and conditions. This paper mainly discussed gel formation induced by various treatments and the combination of different treatments, the research progress of thermal-induced and alkali-induced egg-white protein gelation mechanism was emphatically introduced. This review was to provide a reference to further enrich and perfect the theory system on gelation mechanism of egg-white proteins.

关 键 词：蛋清蛋白质 热诱导 强碱诱导 凝胶化机理 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]