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中国精品科技期刊2020
郎镇岭,庄洁,卢宏政,等. 食品蛋白纤维的研究进展及功能应用[J]. 食品工业科技,2025,46(2):1−10. doi: 10.13386/j.issn1002-0306.2024010256.
引用本文: 郎镇岭,庄洁,卢宏政,等. 食品蛋白纤维的研究进展及功能应用[J]. 食品工业科技,2025,46(2):1−10. doi: 10.13386/j.issn1002-0306.2024010256.
LANG Zhenling, ZHUANG jie, LU Hongzheng, et al. Research Progress and Functional Applications of Food Protein Fibrils[J]. Science and Technology of Food Industry, 2025, 46(2): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024010256.
Citation: LANG Zhenling, ZHUANG jie, LU Hongzheng, et al. Research Progress and Functional Applications of Food Protein Fibrils[J]. Science and Technology of Food Industry, 2025, 46(2): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024010256.

食品蛋白纤维的研究进展及功能应用

Research Progress and Functional Applications of Food Protein Fibrils

  • 摘要: 近年来,蛋白质纤维化因其赋予食品良好的功能特性和良好的稳定性而受到广泛关注。蛋白纤维在适当的外界条件下可以自组装形成,是一种具有广泛应用前景的食品原料。为了更全面地认识食品蛋白纤维,本文针对食品蛋白纤维的自组装、结构特征、来源以及功能特性等方面的研究进展进行了综述。重点介绍了蛋白质纤维的纤维化条件、自组装形成机理、蛋白纤维的功能特性(包括理化特性和生物活性)及其在食品领域的应用。最后,本文在现有研究基础上,创新性地提出了蛋白纤维的未来研究方向,旨在为其在食品工业的高质量应用提供参考。

     

    Abstract: 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 provided a review of research progress in the self-assembly, structural characteristics, sources, and functional properties of food protein fibers. We highlighted the fibrillation conditions, the mechanism of self-assembly, the functional properties (including physicochemical properties and biological activity), and applications in the food industry of protein fibrils. Finally, building upon existing research, we innovatively provided new insight into the research trends of protein fibrils, aiming to provide reference for their high-quality application in the food industry.

     

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