食品与机械2024，Vol.40Issue(5)：210-218,9.DOI:10.13652/j.spjx.1003.5788.2024.80260
蛋清热凝胶透明机制研究进展
Research progress on transparency mechanism of egg white heat gel
摘要
Abstract
Protein-based gels have attracted much attention due to their unique advantages in the field of food and medicine due to their optical transparency.Transparent gels are expected to become high-end protein-based gel foods similar to bird's nest or their processing excipients(materials).Exploring the difference mechanism of optical properties of egg white thermal gels is expected to become the key to overcome the high-quality utilization of egg white gels.In this paper,the formation mechanism and influencing factors of egg white gel transparency were reviewed.The formation mechanism of egg white thermal gel was analyzed in depth,the modification methods of protein were discussed,and the future research and development direction of egg white transparent thermal gel was prospected.关键词
蛋清/蛋白质/热凝胶/透明Key words
egg white/protein/heat-induced gel/transparent引用本文复制引用
芦鑫宏,向小乐,庾卓思,陈乐,董诗琴,黎子潇..蛋清热凝胶透明机制研究进展[J].食品与机械,2024,40(5):210-218,9.基金项目
国家重点研发计划(编号:2022YFD2101001) （编号:2022YFD2101001）
国家自然科学基金(编号:32172226) （编号:32172226）
国家蛋鸡产业技术体系建设专项(编号:CARS-40-K25) （编号:CARS-40-K25）
