Campbell Lydia, Raikos Vassilios, Euston Stephen R
School of Life Sciences, Heriot-Watt University, Edinburgh EH14 4AS, Scotland.
Nahrung. 2003 Dec;47(6):369-76. doi: 10.1002/food.200390084.
Egg-white proteins are extensively utilised as food ingredients due to their unique functional properties. Several attempts have been made in order to improve the functional properties of egg-white proteins and to identify the optimal formulations for unique food products. Experimental data proves that controlled denaturation of egg-white proteins can have a beneficial impact on various functional applications in the food industry such as emulsifying ability, heat stability, and gelation. This review describes the effect of heat-induced denaturation on protein structure and functionality. Studies on the impact of Maillard reaction, which aim to elucidate the structure-function relationship of egg-white proteins, are presented. A novel approach which could be the basis for the development of new methods aiming to improve the functional properties of egg-white proteins is also discussed.
蛋清蛋白因其独特的功能特性而被广泛用作食品配料。为了改善蛋清蛋白的功能特性并确定适用于独特食品的最佳配方，人们已经进行了多次尝试。实验数据证明，蛋清蛋白的可控变性对食品工业中的各种功能应用，如乳化能力、热稳定性和凝胶化，可能产生有益影响。本文综述了热诱导变性对蛋白质结构和功能的影响。还介绍了旨在阐明蛋清蛋白结构-功能关系的美拉德反应影响的研究。同时也讨论了一种可能成为开发旨在改善蛋清蛋白功能特性新方法基础的新方法。
