期刊
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
卷 56, 期 -, 页码 -出版社
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.cocis.2021.101499
关键词
Plant proteins; Air-water interface; Oil-water interface; Interfacial; rheology; Globulin
Understanding the air-water and oil-water interfacial behavior of plant proteins is crucial for developing stable emulsions and foams in food systems. Plant crops are often processed into protein extracts with high purity, which primarily consist of globulins. By choosing more targeted protein extraction methods, better interface stabilizing functionality can be obtained.
Understanding the air-water and oil-water interfacial behavior of plant proteins is crucial for developing stable emulsions and foams in food systems. Plant crops are often processed into protein extracts with high purity, which primarily consist of globulins. These globulins are often unable to form stiff interfacial layers owing to their compact and highly aggregated state and have inferior functionality compared with animal derived proteins from milk or eggs. Much of the current focus is on modifying these proteins, whereas better interface stabilizing functionality can also be obtained by choosing more targeted protein extraction methods. This review will highlight the benefits and drawbacks of current and novel protein sources and protein extraction methods with respect to interfacial properties.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据