Interaction Mechanism between Phospholipids and Food Proteins and Effect on Protein Properties: A Review
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摘要: 食品中磷脂与蛋白质的相互作用一直是食品领域研究的热点。蛋白质是食品组分中具有重要生理功能的物质,其功能特性和结构的变化对食品品质影响较大。磷脂是一种有效的天然乳化剂,是重要的两性离子表面活性剂,已广泛用于食品加工中。磷脂与蛋白质通过疏水相互作用、氢键等方式结合,进而影响蛋白质的结构和功能特性。本文对食品中大豆蛋白、酪蛋白、乳清蛋白、肌原纤维蛋白等蛋白质与磷脂相互作用机制、影响因素及其对蛋白质功能特性的影响进行综述,以期为磷脂改善蛋白质的功能特性和提高食品品质提供参考。Abstract: The interaction of phospholipids with proteins in food is one of the focuses in food field. Protein is an important component with physiological functions in foods and its functional properties and structure display an important impact on food quality. Phospholipid is an effective natural emulsifier,a type of zwitterionic surfactant widely used in food processing. The phospholipids can bind to proteins via hydrophobic interactions and hydrogen bonds and have effects on the protein structure and functional properties. In this paper,the interaction mechanism of soy protein,casein,whey protein,myofibril protein and phospholipid in food,the factors affecting these interactions,and their effects on the functional characteristics of proteins are reviewed to provide references for the improving of protein functional characteristics and food quality.
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Keywords:
- phospholipid /
- protein /
- interaction /
- interaction mechanism /
- functional properties /
- characterization
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