影响植物蛋白与动物蛋白凝胶化的关键因素:比较小综述。

IF 5 3区 化学 Q1 POLYMER SCIENCE
Gels Pub Date : 2024-09-03 DOI:10.3390/gels10090575
Mohammadreza Khalesi, Kyeesha Glenn-Davi, Nima Mohammadi, Richard J FitzGerald
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引用次数: 0

摘要

本综述对植物性蛋白质和动物性蛋白质的凝胶特性进行了比较分析,强调了 pH 值、离子环境、温度和抗营养因素等关键因素。凝胶化是食品质构形成的关键过程,植物蛋白和动物蛋白受这些因素的影响程度各不相同。动物蛋白质(如酪蛋白、乳清、肉和蛋)通常具有稳定的凝胶特性,对 pH 值、温度和离子变化的反应是可预测的。相比之下,植物蛋白(如大豆、豌豆、小麦和油籽)的凝胶变化较大,通常需要特定的条件(如氯化钠的存在或最佳 pH 值)才能形成有效的凝胶。动物蛋白的凝胶效果往往更可靠,而植物蛋白则需要精确的环境调整才能达到类似的效果。了解这些因素对于选择和加工蛋白质以实现食品所需的质地和功能至关重要。本综述将重点介绍如何通过改变这些关键因素来优化植物蛋白和动物蛋白的凝胶特性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Key Factors Influencing Gelation in Plant vs. Animal Proteins: A Comparative Mini-Review.

This review presents a comparative analysis of gelation properties in plant-based versus animal-based proteins, emphasizing key factors such as pH, ionic environment, temperature, and anti-nutritional factors. Gelation, a crucial process in food texture formation, is influenced by these factors in varying ways for plant and animal proteins. Animal proteins, like casein, whey, meat, and egg, generally show stable gelation properties, responding predictably to pH, temperature, and ionic changes. In contrast, plant proteins such as soy, pea, wheat, and oilseed show more variable gelation, often requiring specific conditions, like the presence of NaCl or optimal pH, to form effective gels. Animal proteins tend to gel more reliably, while plant proteins require precise environmental adjustments for similar results. Understanding these factors is crucial for selecting and processing proteins to achieve desired textures and functionalities in food products. This review highlights how changing these key factors can optimize gel properties in both plant- and animal-based proteins.

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来源期刊
Gels
Gels POLYMER SCIENCE-
CiteScore
4.70
自引率
19.60%
发文量
707
审稿时长
11 weeks
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