食品蛋白纤维的研究进展及功能应用  

Research Progress and Functional Applications of Food Protein Fibrils

作　　者：郎镇岭 庄洁 卢宏政 曾绍校 陈浩然[1,2,3,4] LANG Zhenling;ZHUANG Jie;LU Hongzheng;ZENG Shaoxiao;CHEN Haoran(Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition,Ministry of Education,Fuzhou 350002,China;College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch,Fuzhou 350002,China;Key Laboratory of Agro-Products Processing and Storage,Ministry of Agriculture and Rural Affairs,Beijing 100193,China)

机构地区：[1]闽台特色海洋食品加工及营养健康教育部工程研究中心,福建福州350002 [2]福建农林大学食品科学学院,福建福州350002 [3]福建省特种淀粉品质科学与加工技术重点实验室,福建福州350002 [4]农业农村部农产品加工与贮藏重点实验室,北京100193

出　　处：《食品工业科技》2025年第2期385-393,共9页Science and Technology of Food Industry

基　　金：农业农村部农产品加工与贮藏重点实验室开放课题(S2023KFKT-13);福建省青年拔尖人才工作经费资助项目(闽人社文[2017]317号)。

摘　　要：近年来,蛋白质纤维化因其赋予食品良好的功能特性和良好的稳定性而受到广泛关注。蛋白纤维在适当的外界条件下可以自组装形成,是一种具有广泛应用前景的食品原料。为了更全面地认识食品蛋白纤维,本文针对食品蛋白纤维的自组装、结构特征、来源以及功能特性等方面的研究进展进行了综述。重点介绍了蛋白质纤维的纤维化条件、自组装形成机理、蛋白纤维的功能特性(包括理化特性和生物活性)及其在食品领域的应用。最后,本文在现有研究基础上,创新性地提出了蛋白纤维的未来研究方向,旨在为其在食品工业的高质量应用提供参考。Recently,protein fibrillization has attracted widespread attention due to its ability to endow food with good functional properties and better stability.Protein fibrils,a kind of food raw material with wide application prospect,can be self-assembled under proper external conditions.To comprehensively understand food protein fibers,this paper provides a review of research progress in the self-assembly,structural characteristics,sources,and functional properties of food protein fibers.The fibrillation conditions of protein fibers,the mechanism of self-assembly,the functional properties(including physicochemical properties and biological activity),and applications in the food industry are emphasized.Finally,building upon existing research,this review innovatively provides new insight into the research trends of protein fibrils,aiming to provide reference for their high-quality application in the food industry.

关 键 词：食品蛋白纤维 自组装 纤维化 结构特征 功能特性 

分 类 号：TS202.1[轻工技术与工程—食品科学]