Research Progress of Hardening Mechanism and Anti-hardening Measures of High-protein Nutrition Bars during Storage
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摘要: 硬度是营养棒食用的重要品质之一，也是影响消费者选择购买的关键因素。现有的研究表明营养棒在储藏期的硬化是物理变化和化学反应引起的一种普遍现象，多种因素都会对硬度的变化产生影响。本文主要论述了高蛋白营养棒储藏期间组分变化、分子迁移和蛋白聚集对硬度的影响及其机理的研究进展，同时总结了添加蛋白水解物、蛋白改性、抑制二硫键、降低分子迁移和抑制美拉德反应对改善硬度变化的作用，可为今后新型高蛋白营养棒的开发以及储藏期的延长提供理论依据和研究思路。Abstract: Hardness is one of the important quality characteristics of nutrition bars with a significant effect on the purchasing desire of consumers. Previous studies have shown that the hardening of nutrition bar during storage is a common phenomenon caused by physical changes and chemical reactions,and many factors can affect the hardness changes. This paper mainly discusses the effects and advances in mechanisms research of component changes,molecular migration and protein aggregation on hardness during storage of high-protein nutrition bars. The effects of adding protein hydrolysate,protein modification,inhibiting disulfide bond,reducing molecular migration and inhibiting Maillard reaction to improve hardness changes are also summarized. In conclusion,this paper provides theoretical basis and research ideas for the future development of new high-protein nutrition bars and extension of storage period.
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