淀粉-蛋白混合体系的制备、理化特性及应用研究进展

TS231; 淀粉和蛋白质是食品的重要组成成分,除能提供丰富的营养成分外,对食品的理化特性和食品品质也有显著影响.淀粉和蛋白质之间形成的混合体系(复合物、凝胶、混合物等)可改善淀粉及蛋白质的理化特性,已引起食品、生物、医药等行业的广泛关注.本文综述了国内外淀粉-蛋白混合体系的制备方法、混合体系的形成对食品理化特性的影响及其应用研究进展,为拓展淀粉及蛋白在食品工业中的应用提供理论依据....

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Published in食品科学 Vol. 43; no. 1; pp. 345 - 352
Main Authors 刘思迪, 王百龙, 黄敏丽, 曾木花, 郑宝东, 郭泽镔
Format Magazine Article
LanguageChinese
Published 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 15.01.2022
福建农林大学食品科学学院,福建福州 350002
Subjects
蛋白质;淀粉;混合体系;理化特性
Online AccessGet full text
ISSN1002-6630
DOI10.7506/spkx1002-6630-20201106-064

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Abstract TS231; 淀粉和蛋白质是食品的重要组成成分,除能提供丰富的营养成分外,对食品的理化特性和食品品质也有显著影响.淀粉和蛋白质之间形成的混合体系(复合物、凝胶、混合物等)可改善淀粉及蛋白质的理化特性,已引起食品、生物、医药等行业的广泛关注.本文综述了国内外淀粉-蛋白混合体系的制备方法、混合体系的形成对食品理化特性的影响及其应用研究进展,为拓展淀粉及蛋白在食品工业中的应用提供理论依据.
AbstractList TS231; 淀粉和蛋白质是食品的重要组成成分,除能提供丰富的营养成分外,对食品的理化特性和食品品质也有显著影响.淀粉和蛋白质之间形成的混合体系(复合物、凝胶、混合物等)可改善淀粉及蛋白质的理化特性,已引起食品、生物、医药等行业的广泛关注.本文综述了国内外淀粉-蛋白混合体系的制备方法、混合体系的形成对食品理化特性的影响及其应用研究进展,为拓展淀粉及蛋白在食品工业中的应用提供理论依据.
Author 曾木花
郭泽镔
黄敏丽
郑宝东
刘思迪
王百龙
AuthorAffiliation 福建农林大学食品科学学院,福建福州 350002;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
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ZENG Muhua
WANG Bailong
GUO Zebin
ZHENG Baodong
LIU Sidi
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福建农林大学食品科学学院,福建福州 350002
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StartPage 345
Title 淀粉-蛋白混合体系的制备、理化特性及应用研究进展
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