Research Progress of Heteroprotein Complex Coacervation

被引：0

作者：

Zhang Y. ^{[1
]}

Peng S. ^{[1
]}

Wang Q. ^{[1
]}

Guo Q. ^{[1
]}

Zhao M. ^{[1
]}

Fang Y. ^{[2
]}

机构：

[1] Hubei University of Technology, Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, Wuhan

[2] Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai

来源：

Journal of Chinese Institute of Food Science and Technology | 2021年 / 21卷 / 12期

关键词：

Environmental factors; Food application; Heteroprotein complex coacervation; Typical systems;

D O I：

10.16429/j.1009-7848.2021.12.033

中图分类号：

学科分类号：

摘要：

Heteroprotein complex coacervation is a phase separation phenomenon that occurs between two oppositely charged proteins, and it has attracted increasing attention from food researchers. This review first introduced the definition and characteristics of the heteroprotein complex coacervation. Then, the typical systems of heteroprotein complex coacervation and the influences of the environmental factors on the coacervation process were summarized. Also, the applications of heteroprotein complex coacervation in the delivery of small molecule bioactives, the probiotic encapsulation, the separation and purification of proteins and the stabilization of emulsions were introduced in detail. Finally, the research direction of heteroprotein complex coacervation was prospected. © 2021, Editorial Office of Journal of CIFST. All right reserved.

引用

页码：302 / 310

页数：8

共 68 条

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