Protein-lipid interactions in edible films and coatings

被引：1
|
作者：
McHugh, TH [1 ]
机构：
[1] ARS, USDA, Western Reg Res Ctr, Albany, CA 94710 USA
来源：
NAHRUNG-FOOD | 2000年 / 44卷 / 03期
关键词：
D O I：
10.1002/1521-3803(20000501)44:3<148::AID-FOOD148>3.0.CO;2-P
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
引用
收藏
页码：148 / 151
页数：4
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