摘要
天然米糠蛋白的乳化性较差,限制了其在食品工业中的应用,需采用合适的方法对其进行改性。文章以米糠为研究对象,总结了米糠蛋白的组成、乳化性能以及改性方面的最新研究进展,提出通过改进米糠蛋白的改性工艺,或利用融合不同高新技术来改善米糠蛋白的乳化性能,并以此扩展米糠蛋白的开发利用思路,加速米糠蛋白在食品及化妆品中的应用进程。
Natural rice bran protein has poor emulsifiability,which limits its application in food industry,so it is necessary to adopt appropriate methods to modify it.In this review,the composition,emulsifying properties and modification of rice bran protein were summarized.The conclusion suggested that the emulsifying properties of rice bran protein could be improved by improving the modification technology of rice bran protein or by blending different high technologies,to expand the development and utilization of rice bran protein and accelerate the application process of rice bran protein in food and cosmetics.
作者
欧文华
曹天翔
张冬梅
顾理浩
张婉萍
蒋汶
OU Wenhua;CAO Tianxiang;ZHANG Dongmei;GU Lihao;ZHANG Wanping;JIANG Wen(School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418,China)
出处
《食品与机械》
CSCD
北大核心
2024年第1期204-211,240,共9页
Food and Machinery
基金
上海高校青年教师培养资助计划项目(编号:ZZ202212008)
上海应用技术大学引进人才科研启动项目(编号:YJ2021-89)。
关键词
米糠蛋白
蛋白质组成
蛋白质结构
乳化性能
改性方法
rice bran protein
protein composition
protein structure
emulsification performance
modification method
