絮凝作用
结合
聚结(物理)
乳状液
多糖
美拉德反应
化学
离子强度
化学工程
食物蛋白
高分子
大豆蛋白
色谱法
有机化学
食品科学
生物化学
水溶液
数学分析
工程类
物理
天体生物学
数学
作者
Majid Nooshkam,Mehdi Varidi,Zahra Zareie,Fatemeh Alkobeisi
标识
DOI:10.1016/j.fochx.2023.100725
摘要
The sensitivity of protein-stabilized emulsions to flocculation, coalescence, and phase separation under destabilization conditions (i.e., heating, aging, pH, ionic strength, and freeze-thawing) may limit the widespread use of proteins as effective emulsifiers. Therefore, there is a great interest in modulating and improving the technological functionality of food proteins by conjugating them with polysaccharides, through the Maillard reaction. The present review article highlights the current approaches of protein-polysaccharide conjugate formation, their interfacial properties, and the behavior of protein-polysaccharide conjugate stabilized emulsions under various destabilization conditions, including long-term storage, heating and freeze-thawing treatments, acidic conditions, high ionic strength, and oxidation. Protein-polysaccharide conjugates are capable of forming a thick and cohesive macromolecular layer around oil droplets in food emulsions and stabilizing them against flocculation and coalescence under unfavorable conditions, through steric and electrostatic repulsion. The protein-polysaccharide conjugates could be therefore industrially used to design emulsion-based functional foods with high physicochemical stability.
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