期刊
CURRENT OPINION IN FOOD SCIENCE
卷 19, 期 -, 页码 50-56出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.cofs.2018.01.002
关键词
-
资金
- USDA National Institute of Food and Agriculture (USA) [1005724]
- National Natural Science Foundation, China [31301497]
- NIFA [812255, 1005724] Funding Source: Federal RePORTER
Most plant storage proteins are of a compact structure comprised of multiple subunits largely via hydrophobic patches and electrostatic attractions. Such structural complexity hinders the solubility and functional behavior of proteins for use as food ingredients. When exposed to extreme pH conditions that promote charge repulsions followed by neutralization, the quaternary structure is disrupted and individual monomers obtain a molten state. The process, known as pH shift, can produce highly soluble protein monomers and aggregates with excellent emulsifying and foaming properties due to redistributions of surface-active amino acid side chain groups. This brief review presents conceptual as well as latest industry-relevant research in the field that projects promise and potential of this technology.
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