Guan Chen, Wang Changyuan, Fu Shixin
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China.
Quality Supervising and Testing Center of Ministry of Agriculture and Rural Affairs for Agricultural Products and Processed Goods, Daqing 163319, China.
Foods. 2024 Jul 9;13(14):2173. doi: 10.3390/foods13142173.
Many food proteins can be assembled into nanofibrils under pH conditions far from the isoelectric point and with a low ionic strength by heating them for a long period. These food protein nanofibrils (FPN) have outstanding functional and biological properties and are considered sustainable biomaterials in many fields. In this study, we review the recent developments in FPN gels and introduce the key factors in promoting food protein self-assembly in order to create functional gels. The major variables discussed are the morphology of nanofibrils, protein concentration, heating time, and the type and concentration of salts. We also highlight current advances in the formation and properties of different types of FPN gels. In addition, the various applications of FPN gels in bioactive and nutrient delivery, adsorbents for CO and toxic pollutants, cell scaffolding biomaterials, biosensors, and others are introduced and discussed.
许多食品蛋白质在远离等电点的pH条件下，通过长时间加热并在低离子强度下，可组装成纳米纤维。这些食品蛋白质纳米纤维（FPN）具有出色的功能和生物学特性，在许多领域被视为可持续的生物材料。在本研究中，我们综述了FPN凝胶的最新进展，并介绍了促进食品蛋白质自组装以形成功能性凝胶的关键因素。讨论的主要变量包括纳米纤维的形态、蛋白质浓度、加热时间以及盐的类型和浓度。我们还强调了不同类型FPN凝胶形成和性质方面的当前进展。此外，还介绍并讨论了FPN凝胶在生物活性和营养物质递送、CO和有毒污染物吸附剂、细胞支架生物材料、生物传感器等方面的各种应用。
