Quinoa protein-based emulsifiers: Mechanisms, influencing factors, modification techniques and applications

IF 8.5 1区 农林科学 Q1 CHEMISTRY, APPLIED
Guangfan Qu , Feiyan Yang , Xudong He , Yanxiang Gao , Shuguo Sun
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引用次数: 0

Abstract

The development of biodegradable, food-grade emulsifiers for nutrient delivery and the enhancement of food quality has garnered significant attention from researchers. Quinoa protein possesses excellent nutritional and functional properties, as well as numerous health benefits. Particularly due to its emulsifying properties, quinoa protein is widely utilized in various food products, including baked goods and meat products. Its emulsifying capabilities, biocompatibility, and controlled release features make quinoa protein an ideal carrier for packaging and delivering functional substances. This paper comprehensively reviews the stability mechanisms of quinoa protein emulsifiers and discusses the effects of various influencing factors (culture, separation method, protein concentration, temperature, pH value and ionic strength) and modification methods (physical, chemical and biological modification) on its emulsifying properties. Furthermore, the applications of quinoa protein emulsifiers are explored, along with insights into the future development of their mechanisms and applications.
藜麦蛋白基乳化剂:机理、影响因素、改性技术及应用
开发可生物降解的食品级乳化剂用于营养输送和提高食品质量已经引起了研究人员的极大关注。藜麦蛋白具有优良的营养和功能特性,以及许多健康益处。特别是由于其乳化特性,藜麦蛋白被广泛应用于各种食品,包括烘焙食品和肉制品。其乳化能力、生物相容性和控释特性使藜麦蛋白成为包装和输送功能物质的理想载体。本文综述了藜麦蛋白乳化剂的稳定性机理,讨论了各种影响因素(培养、分离方法、蛋白质浓度、温度、pH值和离子强度)和改性方法(物理、化学和生物改性)对其乳化性能的影响。此外,对藜麦蛋白乳化剂的应用进行了探讨,并对其机理和应用的未来发展进行了展望。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Food Chemistry
Food Chemistry 工程技术-食品科技
CiteScore
16.30
自引率
10.20%
发文量
3130
审稿时长
122 days
期刊介绍: Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
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