蛋白质交联与食品蛋白配料功能性的研究进展

为研究蛋白质交联技术对蛋白质的功能性作用,对国内外食品体系中蛋白质交联的研究状况进行了系统回顾。首先,围绕食品蛋白配料最重要的两种功能性(乳化性、凝胶性),分析了"蛋白-蛋白"与"蛋白-糖"两种交联类型各自对乳化功能及凝胶功能的促进作用;其次,进一步探讨了不同蛋白质交联对热稳定性、亲水性、成膜性、发泡性和其他食品配料的常见加工性能的影响。研究表明:多数与蛋白质有关的交联对食品蛋白配料功能均产生积极作用,且针对"蛋白-蛋白"交联的研究多于"蛋白-糖"交联;国内外有关蛋白质交联的研究涵盖了动物、植物、乳和蛋等主要食品蛋白源,且多数集中在对单一蛋白源的研究,而对混合蛋白源的研究相对匮乏;今后应针对蛋白质交联机理,特别是加工过程中蛋白自然氧化进行深入探索,将蛋白源应用范围进一步扩展到低值蛋白、加工副产物及混合蛋白源。

Research advances in functionality of food protein ingredients by protein crosslinking:a review

Research advances in protein crosslinks and functionalities of food protein are reviewed comprehensively from the point of view of functional food protein ingredients. Firstly, facilitating roles of crosslinks of“protein-pro-tein” and“protein-carbohydrate” in food functionality are described, with special emphasis on properties of emul-sifying and gel forming. Secondly, effects of various crosslinks related to proteins on functionality performances are discussed including heat stability, hydrophilicity, film formation and foaming property. It can be concluded that most of protein crosslinks show a positive effect on improvement of functionalities of food protein ingredients,“pro-tein-protein” crosslinks being more widely explored compared to “protein-carbohydrate” interactions. Further-more, researches at home and abroad on protein crosslinks contain almost all these conventional food protein sources, including animal and vegetable original proteins, and diary and egg protein, focusing on single protein source, seldom on mixed protein. Finally, protein crosslinking mechanism, especially protein natural oxidation process, is suggested to be further investigated, insight into the application of protein sources, in particular low-fat protein, by-products and mixed protein sources.