食品工业科技2025，Vol.46Issue(2)：385-393,9.DOI:10.13386/j.issn1002-0306.2024010256
食品蛋白纤维的研究进展及功能应用
Research Progress and Functional Applications of Food Protein Fibrils
摘要
Abstract
Recently,protein fibrillization has attracted widespread attention due to its ability to endow food with good functional properties and better stability.Protein fibrils,a kind of food raw material with wide application prospect,can be self-assembled under proper external conditions.To comprehensively understand food protein fibers,this paper provides a review of research progress in the self-assembly,structural characteristics,sources,and functional properties of food protein fibers.The fibrillation conditions of protein fibers,the mechanism of self-assembly,the functional properties(including physicochemical properties and biological activity),and applications in the food industry are emphasized.Finally,building upon existing research,this review innovatively provides new insight into the research trends of protein fibrils,aiming to provide reference for their high-quality application in the food industry.关键词
食品蛋白纤维/自组装/纤维化/结构特征/功能特性Key words
food protein fibrils/self-assembled/fibrillation/structural characteristic/functional property分类
轻工纺织引用本文复制引用
郎镇岭,庄洁,卢宏政,曾绍校,陈浩然..食品蛋白纤维的研究进展及功能应用[J].食品工业科技,2025,46(2):385-393,9.基金项目
农业农村部农产品加工与贮藏重点实验室开放课题(S2023KFKT-13) （S2023KFKT-13）
福建省青年拔尖人才工作经费资助项目(闽人社文[2017]317号). （闽人社文[2017]317号）
