食品表面活性剂提升蛋白质粉溶解性的研究进展  

Review of Food Surfactants on Improving Protein Powder Solubility

作　　者：张婷 杨艺 张敏 江竑宇 刘静波 刘轩廷 ZHANG Ting;YANG Yi;ZHANG Min;JIANG Hongyu;LIU Jingbo;LIU Xuanting(College of Food Science and Engineering,Jilin University,Key Laboratory of Nutrition and Functional Foods in Jilin Province,Changchun 130062,China;College of Food Science and Engineering,Jilin University,Changchun 130062,China)

机构地区：[1]吉林大学食品科学与工程学院,吉林省营养与功能食品重点实验室,吉林长春130062 [2]吉林大学食品科学与工程学院,吉林长春130062

出　　处：《食品工业科技》2022年第22期429-437,共9页Science and Technology of Food Industry

基　　金：吉林省科技发展计划项目(技术攻关)(20190301015NY)。

摘　　要：蛋白质粉作为一种重要的食品营养与功能基料,在食品加工产业中应用场景广泛。然而在溶解过程中,由于界面效应所导致蛋白质粉结块、聚沉现象,使其溶解性降低,严重制约了食品蛋白质的应用及经济价值。食品表面活性剂可有效结合蛋白质粉,降低其溶解过程中发生的界面效应。因此,食品表面活性剂可更为广泛地应用于蛋白质粉溶解性能的提升。本文综述了食品表面活性剂的主要类型、与蛋白质结合的作用机制及对蛋白质粉溶解过程各阶段的影响,以期为食品表面活性剂在高溶解性蛋白质粉中的应用提供理论参考。As an important nutritional and functional base for food,protein powders are widely used in the food processing industry.However,the solubility of protein powders is reduced during the dissolution process due to lumping and agglomeration caused by interfacial effects,which severely limits the application and economic value of food proteins.Food surfactants can effectively bind protein powders and reduce the interfacial effects that occur during the dissolution process.Therefore,food surfactants can be more widely used to improve the solubility of protein powders.This paper reviews the main types of food surfactants,their mechanism of action on protein binding,and their effects on the various stages of protein powder solubilization,intending to provide a theoretical reference for the application of food surfactants in highly soluble protein powders.

关 键 词：蛋白质粉 溶解性 食品表面活性剂 界面 食品加工 

分 类 号：TS201.2[轻工技术与工程—食品科学]