阴离子多糖的结构特性及其在高水分 组织化植物蛋白中应用的研究进展Research progress on the structural characteristics of anionic polysaccharides and their application in highmoisture textured vegetable protein
高水分组织化植物蛋白(HMTVP)具有高蛋白、低脂肪和低胆固醇等优点,已成为代替动物肉的一种优良选择,但其组织结构和口感与动物肉仍存在一定的差距。阴离子多糖与蛋白质之间的相互作用能改变蛋白质的功能特性,从而使产品质构特性和口感得以改善。旨在为阴离子多糖在HMTVP中的应用提供参考,概述了典型阴离子多糖(海藻酸钠、卡拉胶、黄原胶、羧甲基纤维素钠)的结构特性,总结了阴离子多糖与植物蛋白的相互作用,重点阐述了阴离子多糖在HMTVP中的应用,并对今后的研究方向进行了展望。阴离子多糖通过与蛋白质之间的相互作用改变蛋白质的二级结构,从而改善HMTVP的质构特性和纤维结构等,提高产品品质。今后可进一步深入对...
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| Main Author: | 安红周1,2,任静文1,2,郭益廷2,李盘欣3,黄亚男3 AN Hongzhou1,2, REN Jingwen1,2, GUO Yiting2, LI Panxin3, HUANG Yanan3 |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
中粮工科(西安)国际工程有限公司
2025-04-01
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| Series: | Zhongguo youzhi |
| Subjects: | |
| Online Access: | http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20250406&flag=1 |
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