Progress in Understanding the Factors Influencing the Effect of Enzymatic Hydrolysis on Protein Foaming Characteristics and the Underlying Mechanisms

被引：0
|
作者：
Zhang T. [1 ]
Chen M. [1 ]
Yu Y. [1 ]
Zhang Y. [1 ]
Liu J. [1 ]
机构：
[1] Jilin Provincial Key Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University, Changchun
来源：
Shipin Kexue/Food Science | 2022年 / 43卷 / 07期
关键词：
Enzymatic hydrolysis; Foaming capacity; Mechanism; Protein;
D O I：
10.7506/spkx1002-6630-20210107-077
中图分类号：
学科分类号：
摘要：
The foaming capacity of protein is an important factor affecting the quality of a series of confectionery products such as bakery products and ice cream. As a mild, low energy-consuming, and highly specific method, enzymatic hydrolysis has been applied to improve the foaming capacity of protein. However, there are few review articles on the factors influencing the effect of enzymatic modification on the foaming capacity of proteins and the underlying mechanisms. Therefore, this article reviews the foaming and destabilization mechanisms of proteins and the factors influencing them, and explains the exact mechanisms behind the effects of enzymatic hydrolysis and the characteristics of enzymatic hydrolysates on the foaming capacity of proteins. We hope that this review provides a theoretical basis for further research on the foaming capacity of proteins. © 2022, China Food Publishing Company. All right reserved.
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页码：298 / 304
页数：6
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