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首页> 外文期刊>Journal of Food Science >Effect of polysaccharides on the functional properties of egg white protein: A review
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Effect of polysaccharides on the functional properties of egg white protein: A review

机译：多糖对蛋白蛋白功能特性的影响：综述

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摘要

Egg white protein (EWP) was one of the high-quality protein sources and widely used in the food industries because of excellent emulsifying, gelling, and foaming properties. Polysaccharides as a natural biological macromolecule have been used to improve the functional properties of EWP. The electrostatic interaction was the main driving force between EWP and polysaccharides. However, protein-polysaccharides complexes were susceptible to environmental factors including pH, ionic strength, polymer ratio, and temperature. In this paper, the functional properties of EWP were summarized. More importantly, the effects of polysaccharides on the functional properties of EWP were highlighted and reviewed referring to emulsifying, foaming, and gelling properties. The impact of environmental factors on the protein-polysaccharides interaction were also discussed. This paper leaded to enrich research systems of protein-polysaccharides interaction and provided information for the development of new egg white-derived foods.
机译：蛋白蛋白（EWP）是优质蛋白质来源之一，广泛用于食品工业，因为优异的乳化，胶凝和发泡性能。多糖作为天然生物大分子已被用于改善EWP的功能性质。静电相互作用是EWP和多糖之间的主要驱动力。然而，蛋白质 - 多糖复合物易于环境因子，包括pH，离子强度，聚合物比和温度。本文总结了EWP的功能性质。更重要的是，多糖对EWP功能性质的影响，并介绍乳化，发泡和胶凝性能。还讨论了环境因素对蛋白质 - 多糖相互作用的影响。本文涉及富含蛋白质 - 多糖的研究体系，并为新型蛋白衍生食品的发展提供了信息。

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  • 来源
    《Journal of Food Science》 |2021年第3期|656-666|共11页
  • 作者

    Wen He; Nanhai Xiao; Yan Zhao; Yao Yao; Mingsheng Xu; Huaying Du; Na Wu; Yonggang Tu;

  • 作者单位

    Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China;

    Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China;

    Engineering Research Center of Biomass Conversion Ministry of Education Nanchang University Nanchang 330041 China State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330041 China;

    Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China;

    Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China;

    Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China;

    Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China;

    Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang 330045 China;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    egg white protein; electrostatic interaction; functional properties; polysaccharides;

    机译：蛋清蛋白质;静电相互作用;功能性质;多糖;

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