Research Progress and Functional Applications of Food Protein Fibrils
Recently, protein fibrillization has attracted widespread attention due to its ability to endow food with good functional properties and better stability. Protein fibrils, a kind of food raw material with wide application prospect, can be self-assembled under proper external conditions. To comprehen...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2025-01-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010256 |
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| author | Zhenling LANG Jie ZHUANG Hongzheng LU Shaoxiao ZENG Haoran CHEN |
| author_facet | Zhenling LANG Jie ZHUANG Hongzheng LU Shaoxiao ZENG Haoran CHEN |
| author_sort | Zhenling LANG |
| collection | DOAJ |
| description | Recently, protein fibrillization has attracted widespread attention due to its ability to endow food with good functional properties and better stability. Protein fibrils, a kind of food raw material with wide application prospect, can be self-assembled under proper external conditions. To comprehensively understand food protein fibers, this paper provides a review of research progress in the self-assembly, structural characteristics, sources, and functional properties of food protein fibers. The fibrillation conditions of protein fibers, the mechanism of self-assembly, the functional properties (including physicochemical properties and biological activity), and applications in the food industry are emphasized. Finally, building upon existing research, this review innovatively provides new insight into the research trends of protein fibrils, aiming to provide reference for their high-quality application in the food industry. |
| format | Article |
| id | doaj-art-ba8898c940654f508ad5a7aeb6959cf2 |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-01-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-ba8898c940654f508ad5a7aeb6959cf22025-01-10T06:49:31ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-01-0146238539310.13386/j.issn1002-0306.20240102562024010256-2Research Progress and Functional Applications of Food Protein FibrilsZhenling LANG0Jie ZHUANG1Hongzheng LU2Shaoxiao ZENG3Haoran CHEN4Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition,Ministry of Education, Fuzhou 350002, ChinaEngineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition,Ministry of Education, Fuzhou 350002, ChinaEngineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition,Ministry of Education, Fuzhou 350002, ChinaEngineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition,Ministry of Education, Fuzhou 350002, ChinaEngineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition,Ministry of Education, Fuzhou 350002, ChinaRecently, protein fibrillization has attracted widespread attention due to its ability to endow food with good functional properties and better stability. Protein fibrils, a kind of food raw material with wide application prospect, can be self-assembled under proper external conditions. To comprehensively understand food protein fibers, this paper provides a review of research progress in the self-assembly, structural characteristics, sources, and functional properties of food protein fibers. The fibrillation conditions of protein fibers, the mechanism of self-assembly, the functional properties (including physicochemical properties and biological activity), and applications in the food industry are emphasized. Finally, building upon existing research, this review innovatively provides new insight into the research trends of protein fibrils, aiming to provide reference for their high-quality application in the food industry.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010256food protein fibrilsself-assembledfibrillationstructural characteristicfunctional property |
| spellingShingle | Zhenling LANG Jie ZHUANG Hongzheng LU Shaoxiao ZENG Haoran CHEN Research Progress and Functional Applications of Food Protein Fibrils Shipin gongye ke-ji food protein fibrils self-assembled fibrillation structural characteristic functional property |
| title | Research Progress and Functional Applications of Food Protein Fibrils |
| title_full | Research Progress and Functional Applications of Food Protein Fibrils |
| title_fullStr | Research Progress and Functional Applications of Food Protein Fibrils |
| title_full_unstemmed | Research Progress and Functional Applications of Food Protein Fibrils |
| title_short | Research Progress and Functional Applications of Food Protein Fibrils |
| title_sort | research progress and functional applications of food protein fibrils |
| topic | food protein fibrils self-assembled fibrillation structural characteristic functional property |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010256 |
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