Abstract
Protein crosslinking plays an important role in cereal food processing. In recent years, many studies have been carried out on the crosslinking of cereal proteins. However, it is not clear about the principles and molecular mechanisms of crosslinking of cereal proteins. In this review, three kinds of different methods, including physical cross-linking, chemical cross-linking and enzymatic cross-linking, for enhancing the crosslinking of cereal proteins in cereal food processing were summarized, and their recent advances were discussed. Moreover, the effects of the three kinds of protein crosslinking methods on the structural properties of cereal proteins and related products were analyzed. Finally, the possible problems in these three kinds of protein crosslinking methods were discussed and prospected.
Publication Date
6-5-2023
First Page
184
Last Page
190,197
DOI
10.13652/j.spjx.1003.5788.2022.60166
Recommended Citation
Zhen-yun, CHEN; Yu-xi, SHEN; Jun-jie, LI; Min-nan, LIU; and Li, WANG
(2023)
"Application research advances of different protein cross-linking methods in cereal foods processing,"
Food and Machinery: Vol. 39:
Iss.
4, Article 30.
DOI: 10.13652/j.spjx.1003.5788.2022.60166
Available at:
https://www.ifoodmm.cn/journal/vol39/iss4/30
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