Advance in Proteins as Microcapsule Wall Materials

被引：0
|
作者：
Lou W. [1 ]
Zhong S. [1 ]
Zhang Z. [1 ]
Peng F. [1 ]
Zeng Y. [1 ]
机构：
[1] School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, Guangdong
来源：
Huanan Ligong Daxue Xuebao/Journal of South China University of Technology (Natural Science) | 2019年 / 47卷 / 12期
基金：
中国国家自然科学基金;
关键词：
Composite; Microcapsule; Modification; Protein; Wall material;
D O I：
10.12141/j.issn.1000-565X.190424
中图分类号：
学科分类号：
摘要：
Due to the abundant sources and great varieties of protein, their applications as wall materials for microcapsules have become more and more diversified. Therefore, it's significant to study the rules of applying proteins as microcapsule wall materials.In this paper, the application characteristics of using proteins as microcapsule wall materials were reviewed, including the single protein wall materials, as well as the composite and the modified protein wall materials.Moreover, the recent advance and prospects of development on proteins as microcapsule wall materials were discussed, aiming to provide theoretical supports and practical guides for preparing microcapsules when using proteins as wall materials. © 2019, Editorial Department, Journal of South China University of Technology. All right reserved.
引用
收藏
页码：116 / 125
页数：9
相关论文
共 90 条
  • [61] Kananen A., Savolainen J., Makinen J., Et al., Influence of chemical modification of whey protein conformation on hydrolysis with pepsin and trypsin, International Dairy Journal, 10, 10, pp. 691-697, (2000)
  • [62] Pinterits A., Arntfield S.D., Improvement of canola protein gelation properties through enzymatic modification with transglutaminase, LWT-Food Science and Technology, 41, 1, pp. 128-138, (2008)
  • [63] Kapoor S., Rafiq A., Sharma S., Protein engineering and its applications in food industry, C R C Critical Reviews in Food Technology, 57, 11, pp. 2321-2329, (2015)
  • [64] Mirmoghtadaie L., Aliabadi S.S., Hosseini S.M., Recent approaches in physical modification of protein functionality, Food Chemistry, 199, pp. 619-627, (2016)
  • [65] Ye Q.Y., Biviano M., Mettu S., Et al., Modification of pea protein isolate for ultrasonic encapsulation of functional liquids, RSC Advances, 6, 18, pp. 1613-1614, (2016)
  • [66] Doherty S.B., Gee V.L., Ross R.P., Et al., Development and characterisation of whey protein micro-beads as potential matrices for probiotic protection, Food Hydrocolloids, 25, 6, pp. 1604-1617, (2011)
  • [67] Relkin P., Shukat R., Food protein aggregates as vitamin-matrix carriers: impact of processing conditions, Food Chemistry, 134, 4, pp. 2141-2148, (2012)
  • [68] Omar B., Bernardes G.A.J.L., Advances in chemical protein modification, Chemical Reviews, 115, 5, pp. 2174-2195, (2015)
  • [69] Liu J.H., Ru Q.M., Ding Y.T., Glycation a promising method for food protein modification: Physicochemical properties and structure, a review, Food Research International, 49, 1, pp. 170-183, (2012)
  • [70] Lee Y.Y., Tang T.K., Phuah E., Et al., New functionalities of Maillard reaction products as emulsifiers and encapsulating agents, and the processing parameters: a brief review, Journal of the Science of Food and Agriculture, 97, 5, pp. 1379-1385, (2017)
123456789