球状蛋白
蛋白质聚集
形态学(生物学)
食物蛋白
化学
农业
纤维
化学工程
分形
纳米技术
化学物理
生物物理学
材料科学
结晶学
数学分析
工程类
血小板
生物
生物化学
免疫学
遗传学
数学
作者
Taco Nicolai,Dominique Durand
标识
DOI:10.1016/j.cocis.2013.03.001
摘要
Globular proteins are an important component of many food products. Heat-induced aggregation of globular proteins gives them new properties that can be useful in food products. In order to optimize functionality, the aggregation process needs to be controlled, which in turn requires good understanding of the mechanism. Heating aqueous solutions of globular proteins leads to the formation of aggregates with one of four distinctly different morphologies: spherical particles, flexible strands, semi-flexible fibrils, and fractal clusters. We review recent research in this area focusing on the parameters that control the morphology including the influence of hydrolysis. The aggregation mechanism and the effect of the morphology on the functionality will be addressed. A distinction is made between primary aggregation leading to roughly spherical particles or more or less flexible strands and secondary aggregation leading to fractal clusters, gels or precipitates. We will discuss how the formation of aggregates with different morphologies is related to the formation of either particulate or fine stranded gels.
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