Research progress of glycosylation reaction to improve plant protein emulsion stability
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摘要: 植物蛋白乳浊液是一种不稳定体系,糖基化反应能够有效地改善蛋白质乳浊液的稳定性。本文主要介绍了蛋白质糖基化的反应机理,综述了糖基化反应对大豆蛋白、花生蛋白、燕麦蛋白等各类植物蛋白乳浊液稳定性影响的国内外研究进展,并总结了乳浊液体系稳定性的研究方法。Abstract: Vegetable protein emulsion was an unstable system, and the emulsifying properties could be effectively improved by the protein glycosylation reaction. In this paper, the mechanism of glycosylation reaction was introduced, and the effects of glycosylation were reviewed domestic and overseas on functional properties of protein emulsion such as soy protein, peanut protein, oat protein and other kinds of vegetable protein, and meanwhile the methods for emulsion system stability were summarized.
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Keywords:
- vegetable protein /
- glycosylation reaction /
- stability of emulsion
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