蛋白质纳米聚合物泡沫体系的研究进展  

Progress in Research on Foam Systems of Protein Nano-polymers

作　　者：刁云春 张燕鹏 张维农[1] 胥伟 胡志雄 DIAO Yunchun;ZHANG Yanpeng;ZHANG Weinong;XU Wei;HU Zhixiong(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Key Laboratory of DeepProcessing of Major Grain and Oil,Ministry of Education,Wuhan Polytechnic University,Wuhan 430023,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]武汉轻工大学大宗粮油精深加工教育部重点实验室,湖北武汉430023

出　　处：《食品科学》2022年第1期329-336,共8页Food Science

基　　金：湖北省自然科学基金计划一般面上项目(2019CFB801)。

摘　　要：泡沫分散体系广泛应用于多种食品加工过程中,可赋予食品体系良好的质构和感官特性。本文分析了泡沫形成与稳定的相关机制及泡沫的微观结构,在此基础上从纳米颗粒的粒径、表面净电荷、形态和界面特性等方面阐述了蛋白质纳米聚合物影响泡沫体系稳定性的机理。另外详细分析了蛋白质纳米聚合物的相关制备方法及其各自的优缺点,旨在为精准制备蛋白质纳米聚合物以获得具有理想泡沫质构特征的食品体系提供理论技术支持,促进蛋白质纳米聚合物在泡沫类食品加工领域中的应用。Foam dispersion systems have been widely used in the processing of various foods,which can impart good texture and sensory properties to food systems.This article describes the mechanism of the formation and stabilization of foam systems and foam microstructure.The influence mechanism of protein nano-polymers on the stability of foam systems is expounded from the perspective of particle size,net surface charge,morphology,and interface characteristics.This article also summarizes the preparation methods for protein nano-polymer and their advantages and disadvantages.This review aims to provide theoretical support for preparing protein nano-polymers for food systems with desirable foam texture and to promote the application of protein nano-polymers in foam-based foods.

关 键 词：泡沫体系 蛋白质 纳米聚合物 制备 

分 类 号：TS201.7[轻工技术与工程—食品科学]