McHugh T H
United States Department of Agriculture, Western Regional Research Center, Albany, CA 94710, USA.
Nahrung. 2000 Jun;44(3):148-51. doi: 10.1002/1521-3803(20000501)44:3<148::AID-FOOD148>3.0.CO;2-P.
Proteins and lipids are capable of interacting in a many different ways to form effective edible films and coatings. Combinations of proteins and lipids function in a variety of colloidal systems such as emulsions and microemulsions. Edible films and coatings can be formed from both of these starting systems. In addition, laminant films can be developed by overlaying proteins and lipids. Covalent bonding of lipids to proteins through lipophilization offers unique opportunities for film formation with improved properties. This manuscript reviews recent research on film formation and properties of each of these film types and discusses their relative advantages and disadvantages. Applications of protein-lipid films to food systems are examined. Promising areas for future research are identified.
蛋白质和脂质能够以多种不同方式相互作用，形成有效的可食用薄膜和涂层。蛋白质和脂质的组合在多种胶体体系中发挥作用，如乳液和微乳液。可食用薄膜和涂层可由这两种起始体系形成。此外，通过叠加蛋白质和脂质可以开发层压薄膜。通过亲脂化使脂质与蛋白质共价结合为形成具有改善性能的薄膜提供了独特的机会。本文综述了关于每种薄膜类型的成膜和性能的最新研究，并讨论了它们的相对优缺点。研究了蛋白质-脂质薄膜在食品体系中的应用。确定了未来研究的有前景领域。
