The microstructure of food protein assemblies
作者:
J. M. Aguilera,
D. W. Stanley,
期刊:
Food Reviews International
(Taylor Available online 1993)
卷期:
Volume 9,
issue 4
页码: 527-550
ISSN:8755-9129
年代: 1993
DOI:10.1080/87559129309540977
出版商: Taylor & Francis Group
数据来源: Taylor
摘要:
Proteins occur as natural and engineered assemblies in foods. This paper focuses on the microstructural aspects of some protein assemblies and their relation to processing and functionality. Examples discussed include: (a) disassembly of protein bodies in seeds during aqueous extraction;(b)freeze‐texturization and gelation of muscle proteins; (c) formation of large protein aggregates during caking of fish hydrolysate powders;(d)transformation of globular to fibrous aggregates and the role ofTgduring extrusion cooking;(e)formation of mixed and filled dairy gels; and (f) kinetics of aggregation of β‐lactoglobulin.
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