蛋白質(zhì)冷凝膠特性及功能研究進(jìn)展

Research Progress on Properties and Functions of Protein Cold-Set Gel

WANG Jing， HE Linfeng （Nanchong Vocational College of Culture and Tourism，Langzhong 6374o0， China）

Abstract： The formation process of protein cold-set gels involves protein denaturation，aggregation and crosslinking，and isafectedbyproteinconcentration，pHvalue，ionic strengthandother factors.Proteincold-setgels has a variety of characterization methods，and also has the functions of embedding and acid resistance protection， which can protect bioactive molecules and probiotics from external damage，improve stability and bioavailability. In the food industry，cold gelscan improve the texture，mouthfeelandshelflifeoffoods，andcanalsobeusedasthickeners， stabilizersand flavorcarriers tomeet the needs of healthy diets and drive food innovation.Therefore，it is of great value to develop new functional protein cold-set gels for the production of health foods，functional foods and food processing.

Keywords： protein; cold-set gel properties; cold-set gel function

凝膠是一類(lèi)有彈性的固體，其質(zhì)地柔軟，形態(tài)可變，穩(wěn)定性強(qiáng)。（剩余4275字）