Recent advances in pretreatment techniques to improve the emulsifying property of proteins

Authors

WANG Yun-tao, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000 , China ；Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450000 , China ；Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, Henan 450000 , China
WANG Ying-juan, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000 , China ；Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450000 , China ；Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, Henan 450000 , China
BAI Yan-hong, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000 , China ；Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, Henan 450000 , China ；Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, Henan 450000 , China

Abstract

The latest physicochemical pretreatment technologies to improve the emulsifying properties of proteins and the corresponding mechanisms were summarized, including the physical modification such as ultrasound, high pressure homogenization, extrusion cooking, and swirl cavitation, and chemical modification methods such as pH shifting, phosphorylation modification, and enzymatic modification. Moreover, this review also included the synergistic effects of the above methods to modify proteins and the related mechanisms and the future research prospects of the protein modification.

Publication Date

5-28-2020

First Page

211

Last Page

215

DOI

10.13652/j.issn.1003-5788.2020.05.039

Recommended Citation

Yun-tao, WANG; Ying-juan, WANG; and Yan-hong, BAI (2020) "Recent advances in pretreatment techniques to improve the emulsifying property of proteins," Food and Machinery: Vol. 36: Iss. 5, Article 39.
DOI: 10.13652/j.issn.1003-5788.2020.05.039
Available at: https://www.ifoodmm.cn/journal/vol36/iss5/39

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