THE MICROSTRUCTURE OF FOOD PROTEIN ASSEMBLIES

被引：14

作者：

AGUILERA, JM ^{[1
]}

STANLEY, DW ^{[1
]}

机构：

[1] UNIV GUELPH,DEPT FOOD SCI,GUELPH N1G 2W1,ONTARIO,CANADA

来源：

FOOD REVIEWS INTERNATIONAL | 1993年 / 9卷 / 04期

基金：

加拿大自然科学与工程研究理事会;

关键词：

D O I：

10.1080/87559129309540977

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Proteins occur as natural and engineered assemblies in foods. This paper focuses on the microstructural aspects of some protein assemblies and their relation to processing and functionality. Examples discussed include: (a) disassembly of protein bodies in seeds during aqueous extraction; (b) freeze-texturization and gelation of muscle proteins; (c) formation of large protein aggregates during caking of fish hydrolysate powders; (d) transformation of globular to fibrous aggregates and the role of T(g) during extrusion cooking; (e) formation of mixed and filled dairy gels; and (f) kinetics of aggregation of beta-lactoglobulin.

引用

页码：527 / 550

页数：24

共 68 条

[61] THERMALLY INDUCED INTERACTIONS AND GELATION OF COMBINED MYOFIBRILLAR PROTEIN FROM WHITE AND RED BROILER MUSCLES [J].