CAJ | 학술논문

蛋清蛋白质的热处理改性有助于提高其功能特性及生物有效利用率，从而拓宽其在食品工业中作为配料的应用范围。热处理主要通过对蛋清蛋白质热聚集行为的影响，从而影响其在食品体系中的应用，而对蛋白质聚集行为的研究将有助于改善食品体系中蛋白质的功能性质。蛋清粉是许多食品加工中的重要原料，也是很好的蛋白质体系，是食品蛋白质热聚集行为和功能性构效关系的理想研究对象。对蛋清蛋白质聚集机制的研究将有助于功能性蛋制品的开发。因此，本文主要对蛋清蛋白质热聚集行为的研究进行综述，希望能为相关科研人员及企业提供一定的借鉴。
단청단백질적열처리개성유조우제고기공능특성급생물유효이용솔，종이탁관기재식품공업중작위배료적응용범위。열처리주요통과대단청단백질열취집행위적영향，종이영향기재식품체계중적응용，이대단백질취집행위적연구장유조우개선식품체계중단백질적공능성질。단청분시허다식품가공중적중요원료，야시흔호적단백질체계，시식품단백질열취집행위화공능성구효관계적이상연구대상。대단청단백질취집궤제적연구장유조우공능성단제품적개발。인차，본문주요대단청단백질열취집행위적연구진행종술，희망능위상관과연인원급기업제공일정적차감。
Egg white protein modification by heat treatment is helpful to improve the functional properties and biological utilization efficiency, so as to broaden its application in the food industry as food ingredients. Heat treatments on egg white protein may affect its thermal aggregation behavior thus affect its application in the food system, and the study of protein heat-induced aggregation behavior will contribute to the improving of the functional properties of the protein in the food system. Egg white powder is an important raw material in food processing, which is an ideal object for study of food protein heat-induced aggregation behavior and functional structure-activity relationships. Research on the egg white protein heat-induced aggregation mechanism will contribute to the development of functional egg products. Therefore, the research progress of egg white protein heat-induced aggregation behavior was mainly reviewed in this paper, which could provide a reference for the relevant researchers and companies.