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Recent Progress and Future Trends of Food Colloids: Component Interactions, Future Food Structure Design and Colloidal Nutrition FANG Yapeng, ZHAO Yiguo, SUN Cuixia, LI Xiaoyang, LU Wei FOOD SCIENCE    2022, 43 (15): 1-20.   DOI: 10.7506/spkx1002-6630-20220510-123 Abstract （1495）   HTML （204）    PDF（pc） （15232KB）（1390）       Knowledge map    Save Food colloids generally refer to proteins, lipids, carbohydrates and multi-scale micro-nano structures formed by their self-assembly in foods. As the framework structure, food colloids carry out the texture, flavor, taste, stability, nutrition and health characteristics of food products, and are regarded as an indispensable part for maintaining food quality. This review is intended to summarize recent progress in research on food colloids from the perspectives of food colloid-component interactions, food colloids-based future food structure design, interaction of food colloids with intestinal cells, and metabolism and safety of food colloids. It is hoped that this review can provide an impetus for promoting the rapid development of this field into a frontier research direction. Related Articles | Metrics

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Progress in Research on Saltiness Perception and Salty Peptides WANG Shaoyun, HUANG Xincheng, GAO Tingting, CHEN Xu, HUANG Jianlian, CAI Xixi FOOD SCIENCE    2023, 44 (1): 1-13.   DOI: 10.7506/spkx1002-6630-20221103-030 Abstract （1654）   HTML （290）    PDF（pc） （4184KB）（1230）       Knowledge map    Save With the improvement of living conditions, people’s eating habits gradually trend to “healthy” development. However, it is difficult to strike a balance between “healthy” and “delicious”. Seasoning is a crucial step during cooking. Saltiness is one of the five basic tastes, and it is produced mainly by adding salt in daily life. Salt plays an important role in human life, but excessive sodium intake can lead to many cardiovascular diseases. Today many health authorities around the world advocate a low-sodium diet. In this context, reducing the amount of salt in foods without affecting their flavor or quality has become a popular research topic. This paper reviews the mechanism of salty taste perception and the current status of salt reduction in foods, with special focuse on salty peptides. The sources, preparation and identification methods, synergistic effect and application prospects of salty peptides are outlined in this paper, so as to provide a basis for the development and application of salty peptides, which will help in advancing the salt reduction campaign. Related Articles | Metrics

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Chemical Composition and Biological Activity of Polysaccharides from Flowers: A Review KANG Wenyi, MENG Lijun, WANG Li, QU Jiaojiao, LIU Lijun, LI Changqin FOOD SCIENCE    2022, 43 (1): 1-13.   DOI: 10.7506/spkx1002-6630-20210813-176 Abstract （925）   HTML （186）    PDF（pc） （1929KB）（817）       Knowledge map    Save Flowers have a high medicinal value and contain secondary metabolites including flavonoids, volatile oils, organic acids, terpenoids and alkaloids as well as polysaccharides as important active compounds with many functions including antioxidant, anti-inflammatory, hypoglycemic, hypolipic, anti-tumor, and immunoenhancing properties. In this article, the progress in the chemical composition and biological activity of polysaccharides in flowers in the past five years is summarized, and future research directions and application prospects are discussed. Through this review, we hope to provide an impetus for further research on flower-derived polysaccharides and provide reference for the development and utilization of related health products. Related Articles | Metrics

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Progress in Research on the Effect of Natural Antioxidants on the Antioxidant Capacity and Quality of Surimi and Surimi Products LI Jianrong, WANG Zhongqiang, YI Shumin, LI Xuepeng, XU Yongxia, ZHOU Xiaomin, WANG Mingli FOOD SCIENCE    2021, 42 (21): 1-7.   DOI: 10.7506/spkx1002-6630-20210806-088 Abstract （885）   HTML （160）    PDF（pc） （2493KB）（718）       Knowledge map    Save Surimi and surimi products are rich in polyunsaturated fatty acids and protein, and hence, highly prone to lipid oxidation and protein oxidation during storage and transportation, which reduces their flavor, quality and gel properties. Antioxidants can effectively inhibit the oxidation of lipids and proteins in surimi and surimi products. Natural antioxidants are safer and more effective than synthetic ones. Therefore, the addition of natural antioxidants to surimi and surimi products is considered a safer and acceptable means of anti-oxidation, since it can effectively inhibit protein degradation, lipid oxidation, fishy odor and microbial spoilage thereby effectively improving their quality, flavor and gel properties. This paper reviews the types, sources and action mechanism of natural antioxidants and their effects on surimi and surimi products, which will hopefully provide a reference for the application of natural antioxidants in surimi products. Related Articles | Metrics

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Development Status and Strategic Thinking of Cultivated Meat WANG Shouwei, SUN Baoguo, LI Shilei, LI Yushuang, SUN Jinyuan, LI Yingying FOOD SCIENCE    2021, 42 (15): 1-9.   DOI: 10.7506/spkx1002-6630-20210625-297 Abstract （700）   HTML （119）    PDF（pc） （4229KB）（666）       Knowledge map    Save With the rapid development of cultivated meat and related industries around the globe, comprehensively analyzing the existing problems and bottlenecks in this field and drawing on the experience of developed European countries and the United States are of great significance for future food development in China. This paper highlights the necessity of developing cultured meat in China in order to alleviate the stress of breeding industries, ensure the safety of meat supply and improve the development level of food science and technology. The current status of the development of cultured meat in developed European countries, the United States and Japan is reviewed with respect to capital investment, regulation and technological development, and the experience that these counties provide to China is summarized. Furthermore, the problems facing the development of this area in our country such as imperfect integration of disciplines, industrial environment, supervisory laws and regulations and key technologies are discussed, and countermeasures and suggestions are proposed for development planning of cultured meat, seeking breakthrough in key technologies, cultivating superior enterprises, and establishing a supervision system. Related Articles | Metrics

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Food Sensory Research: Challenges and Possibilities CHEN Jianshe, LIU Yuan, SHI Jingang FOOD SCIENCE    2022, 43 (19): 1-7.   DOI: 10.7506/spkx1002-6630-20220415-183 Abstract （488）   HTML （93）    PDF（pc） （3008KB）（601）       Knowledge map    Save As an independent sub-discipline of food science, the development of food sensory science has gone through more than half century. The success of food sensory research can be seen through the many landmark achievements and the establishment of a series of sensory theories. However, the approaches used in traditional sensory research are largely based on those used in food material science, focusing on the structure and composition of foods, but disregarding the impacts of consumers’ physiological and psychological behavior. This paper begins by asking some very basic questions in food sensory science, which leads to the authors’ reflections on some fundamental principles of food sensory science. A long discussion is presented on the current challenges and possible new breakthroughs in food sensory research. The authors hope that this paper will inspire further thinking and even stir a wide range of debate on future directions and opportunities in food sensory science. Related Articles | Metrics

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Development and Challenges of Digital Foods in the New Area LI Zhaofeng, LIU Yanjun, XU Yongjiang, WANG Jing, CHEN Jian, LIU Yuanfa FOOD SCIENCE    2022, 43 (11): 1-8.   DOI: 10.7506/spkx1002-6630-20220324-292 Abstract （901）   HTML （132）    PDF（pc） （2229KB）（575）       Knowledge map    Save In the context of digital society, the food industry is also undergoing tremendous changes. The development of digitalization has brought new opportunities for the transfer, update and revolution of the food industry, which is not only a necessary requirement for the healthy development of the food industry, but also a requirement to conform to the development of the times. As a product of digital transformation, digital foods have typical features of precise or customized manufacturing and supply, which are produced by using digital technologies such as the internet of things, cloud computing, artificial intelligence and blockchain for digitization and integrative analysis of information such as physical properties, nutritional characteristics of food raw materials, and population nutritional characteristics for deep integration with high and new technologies such as food biosynthesis, food recombination, additive manufacturing, intelligent processing, and intelligent packaging. At present, a digital food industry model is being formed through the deep integration of digital technologies and physical food companies. Here, the progress and key technologies in digital foods are summarized, and future applications and challenges in this field are discussed. Related Articles | Metrics

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Progress in Research on Physiological Function and Mechanism of Oral Hyaluronic Acid WANG Zhao, XU Kang, WANG Fang, GUO Yannan FOOD SCIENCE    2021, 42 (23): 1-10.   DOI: 10.7506/spkx1002-6630-20210729-347 Abstract （629）   HTML （101）    PDF（pc） （2518KB）（532）       Knowledge map    Save Hyaluronic acid (HA) is widely found in various tissues of the human body and has various physiological functions such as moisturizing and lubricating effects, and it is involved in various biological processes such as wound healing, inflammatory response, and tissue repair. As an important medical and cosmetic material, HA has been widely used in medicine and cosmetic products. On January 7, 2021, the National Health Commission of China issued a document approving sodium hyaluronate as a “new food ingredient” that can be added in common foods. Oral administration is the most desirable, economical and convenient way of drug delivery, and there is high compliance with it. In this paper, we review representative published research findings on oral HA, with focuses on its absorption, distribution and metabolic pathways in the body, as well as its protective functions on different tissues and organs, which when combined with pharmacological and toxicological studies may provide a scientific basis for the development and application of oral HA formulations and provide improved knowledge of oral HA. Related Articles | Metrics

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Recent Progress in Understanding the Effect of Extrusion on the Conformation and Structure of Soybean Proteins ZHU Xiuqing, LUAN Binyu, HUANG Yuyang, WANG Fengqiujie, LI Yang FOOD SCIENCE    2022, 43 (3): 1-9.   DOI: 10.7506/spkx1002-6630-20210716-191 Abstract （633）   HTML （122）    PDF（pc） （2614KB）（505）       Knowledge map    Save With the development of extrusion technology, the extrusion processing technology for the production of vegetarian meat products with good textured structure from soybean proteins and the formation mechanism of textured protein structure have attracted more and more attention from scholars. Recent studies have shown that microstructure changes of soybean proteins play a crucial role in the macrostructure of plant-based meat products. In this paper, the conformational change of soybean proteins during extrusion and its effect on the structure of textured soybean proteins are reviewed, and the molecular composition of soybean proteins and the effect of extrusion on the conformation and function of soybean proteins are summarized as well as the mechanism of the texturization of soybean proteins by extrusion. Additionally, this review presents an overview of the methods used for conformational characterization of extruded soy proteins. Related Articles | Metrics

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Influence of Flavor Substance in Alcoholic Beverages on Ethanol Metabolism in Human 蒋洋 Zhang Cuiying Dong-Guang XIAO FOOD SCIENCE    0, (): 0-0.   Abstract （216）      PDF（pc） （591KB）（474）       Knowledge map    Save Flavor compounds in alcoholic beverages (ABs) refer to trace organic component, mainly including alcohols, aldehydes, acids, esters, aromatics, terpenes etc. Flavor compounds account for about 2% of the total volume, but play a vital role in the quality, style and typicality of ABs. Currently, the sense of dual orientation, referring to effects of ABs’ flavor substances on its quality and human health, has gradually became the consensus of the liquor-making industry. So the study of flavor compounds in ABs is paid more and more attention to by researchers. The metabolism of flavour compound(especially flavour skeleton compounds that account more than 90% of total content of flavour compounds) influences the oxidation decomposition rate of ethanol. This article provides an overview of skeleton flavor components in ABs, especially liquor, and the metabolic mechanism of ethanol in human body. In addition, this article reviewed and prospected the currently research on the effects of ABs’ flavor compounds on ethanol metabolism. It is expected to provide useful basis for healthy liquor brewing, aiming at providing reference for the influence of flavor substances on ethanol metabolism. Reference | Related Articles | Metrics

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Progress in Research on the Mechanism of Enzymatic Browning in Fruits and Vegetables LI Caiyun, LI Jie, YAN Shoulei, WANG Qingzhang FOOD SCIENCE    2021, 42 (9): 283-292.   DOI: 10.7506/spkx1002-6630-20200401-008 Abstract （613）   HTML （49）    PDF（pc） （2325KB）（410）       Knowledge map    Save Enzymatic browning has a significant impact on the quality of fruits and vegetables during processing and preservation, and increasing studies have been devoted to the mechanism of enzymatic browning. This article summarizes recent studies on the mechanism of enzymatic browning from the perspectives of polyphenol oxidase (PPO) and its phenolic substrates, including the types and catalytic sites of PPO and the methods used to extract, separate and purify PPO and determine its activity; changes in the types and contents of phenolics and the cause thereof; enzymatic oxidation of phenols, quinone production pathway, secondary metabolism process, oxidation end product characteristics and the mechanism of the inhibition of enzymatic browning by anti-browning agents. We hope that this review will provide a reference for systematic and in-depth studies on the mechanism of enzymatic browning. Related Articles | Metrics

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Research Progress of Tea Aroma Compounds under Stress Response and Its Mechanism and Function Zhen YAN FOOD SCIENCE    0, (): 0-0.   Abstract （559）      PDF（pc） （455KB）（400）       Knowledge map    Save Tea aroma is an important part in the sensory evaluation and commercial description of tea. Tea leaves involved in various stresses responses to the growth stage (preharvest) and the processing stage (postharvest). These stress factors stimulate the synthesis and emission of tea aroma compounds, which contribute to the formation of tea aromas and the formation of defense of tea plants with stresses. In this review, we summarized the recent investigations into tea aroma compounds response to stresses. The regulation mechanism of biotic stress such as herbivores attack and pathogens infect and abiotic stress such as environmental factors and processing technology on the metabolism of tea aroma and the applications in actual production were described, which provides a theoretical basis for improving tea aroma quality and preventing tea plants diseases and insect pests. Reference | Related Articles | Metrics

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Isolation, Characterization and Application of Exosome-Like Nanoparticles from Fruits and Vegetables: A Review YANG Mengnan, LIU Shiqi, ZHANG Jing, RAN Longyi, CHEN Zhongjia, MA Chao FOOD SCIENCE    2021, 42 (9): 355-361.   DOI: 10.7506/spkx1002-6630-20200418-240 Abstract （564）   HTML （85）    PDF（pc） （3151KB）（391）       Knowledge map    Save The exosome-like nanoparticles (ELNs) in fruits and vegetables are nano-scale extracellular vesicles released by fruit and vegetable cells, with similar structures to the exosomes of mammal cells, and have significantly varying lipid, protein and nucleic acid profiles as well as unique biological functions. In this review, the progress that has been made in studies on the ELNs in dozens of fruits and vegetables since 2013 are summarized with a special focus on the methods used for ELNs extraction and characterization and on the differences in the chemical profiles including lipids, proteins, and nucleic acids of ELNs from different plant sources. Also, the potential health benefits and application as drug carriers of these ELNs are reviewed. This article is expected to provide enlightenments for further investigations on ELNs from fruits and vegetables. Related Articles | Metrics

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Anthocyanins in red wine: The origin, coloration and reaction null FOOD SCIENCE    0, (): 0-0.   Abstract （48）      PDF（pc） （1684KB）（390）       Knowledge map    Save Anthocyanins are important compounds in contributing the color of red wine, which plays a crucial role in the quality of red wine. Anthocyanins are biosynthesized via phenylpropanoid-flavonoid pathway during the growing stage of wine grapes. In red wine, there are equilibria amongst anthocyanin species, and the color of red wine are closely related to the diverse structure and these species of anthocyanin. However, anthocyanins are not stable and would degrade through series of reactions including oxidation. From a winemaking perspective point of view, anthocyanins are extracted from grape skin into the wine solution upon maceration, and their concentration varies during fermentation due to the changes of fermentation condition and the composition of wine. During wine aging, anthocyanins can react with other components to form new anthocyanin derivatives. The evolution of anthocyanin derivatives as well as anthocyanins themselves lead to constant change of red wine color during wine fermentation, aging and storage. Until today, there are few literatures summarizing the origins, coloration reaction of anthocyanins in red wine, as well as their evolution in red wine production. Therefore, this paper systematically reviewed the anthocyanins in red wine regarding the above-mentioned aspects, in order to organize and provide some research and theory basis for the future investigation of coloration and anthocyanin in red wine. Reference | Related Articles | Metrics

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Proteomic analysis revealed the change mechanism of flavour precursors in Tan sheep meat during post-mortem ageing liqin you ruiming LUO FOOD SCIENCE    0, (): 0-0.   Abstract （646）      PDF（pc） （1258KB）（388）       Knowledge map    Save The objective of this study was to understand the change mechanism in flavour precursors in Tan sheep meat during post-mortem ageing. The changes of proteomic in Tan sheep meat during post-mortem ageing for 0, 4 and 8 days were studied by isobaric tags for relative and absolute quantification (iTRAQ) combined with liquid chromatography-tandem mass spectrometry (LC-MS/MS). The results showed that the differential expressed proteins mainly composed of metabolic enzymes, structural proteins and stress proteins were detected and screened. As the ageing goes, the activity of triose phosphate isomerase, enolase, L-lactate dehydrogenase, phosphoglucose mutase and pyruvate kinase rose obviously from Day 0 to Day 4, while the expressed contents of troponin C1, troponin T3, myosin light chain 2, myosin light chain 1, myosin 3 and heat shock protein 70 rose from Day 0 to Day 4 but dropped obviously from Day 4 to Day 8. The relative gene expression of differentially expressed proteins at the transcription level was therefore evaluated using RT-PCR. It turned out that 4 differential expressed proteins, namely 2 metabolic enzyme (L-lactate dehydrogenase and triose phosphate isomerase) and 2 structural proteins (myosin light chain 2 and actin α1), were of the same expression pattern at protein level and transcription level during post-mortem ageing. Therefore, the modulation of metabolic enzymes, degradation of structural proteins and protection of stress proteins together regulate the changes of flavor precursors in Tan sheep meat during post-mortem ageing. Reference | Related Articles | Metrics

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Effects of Tea Polyphenols on Physicochemical Properties of Wheat Starch and Bread Quality and Their Action Mechanism CHEN Nan, CHEN Long, HE Qiang, SUN Qun, ZENG Weicai FOOD SCIENCE    2021, 42 (21): 8-16.   DOI: 10.7506/spkx1002-6630-20200622-296 Abstract （335）   HTML （46）    PDF（pc） （4573KB）（388）       Knowledge map    Save Purpose: To investigate the effects of tea polyphenols (TP) on the physicochemical properties of wheat starch and bread quality and their action mechanism. Methods: The impact of TP on the transmittance, gelatinization, retrogradation and gel microstructure of starch was determined together with their influence on the specific volume, texture and color of bread. Furthermore, the interaction mechanism between starch and the major components of TP was observed by molecular dynamics simulation. Results: TP reduced the transmittance of starch paste, promoted the gelatinization of starch, inhibited the retrogradation of starch, and changed the three-dimensional network structure of starch gels. Meanwhile, addition of different amounts of TP had a significant effect on the specific volume, texture and color of bread. TP could change the spatial configuration of starch by affecting the formation of intramolecular and intermolecular hydrogen bonds. Among the phenolic compounds, epigallocatechin gallate bound more stably to starch molecules with a higher proportion of hydrogen bonds and a lower binding free energy. Conclusion: TP show the potential to improve the physicochemical characteristics of wheat starch and bread quality. Related Articles | Metrics

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Antioxidant Activity of Mesona chinensis Benth. Essential Oil Microemulsion and Its Anti-proliferative Activity against A375 Cells LUO Weibin, CAO Yangjian, WU Erwen, ZHAO Zhengang FOOD SCIENCE    2022, 43 (9): 1-9.   DOI: 10.7506/spkx1002-6630-20210417-239 Abstract （272）   HTML （76）    PDF（pc） （3322KB）（354）       Knowledge map    Save In this study, Mesona chinensis Benth. essential oil (M.EO) was extracted by hydrodistillation and its chemical composition was analyzed by gas chromatography-mass spectrometry (GC-MS). According to their peak areas, alloaromadendrene (25.53%), β-caryophyllene (19.31%), isocaryophyllene (11.30%), α-humulene (8.30%), and eremophilene (7.62%) were found to be the major components of M.EO. Based on pseudo-ternary phase diagram, M.EO microemulsion (M.EO-ME) was fabricated using Tween-60 as the surfactant, ethanol as the cosurfactant, surfactant-to-cosurfactant mass ratio (Km) of 2:1 and mixed surfactant-to-oil phase mass ratio (Smix) of 8:2, and it remained stable after 100- and 200-dilution. The antioxidant activities of M.EO were improved by encapsulation in microemulsion to different degrees; the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity was only slightly increased, while the oxygen radical absorbance capacity (ORAC) and peroxyl radical scavenging capacity (PSC) were increased by 2.6 and 8.4 times, respectively. Besides, microemulsion encapsulation also improved the antiproliferative activity of M.EO against human malignant melanoma cells A375, and the median effective concentration (EC50) of M.EO-ME was approximately one-fifth of that of M.EO. These results indicated that microemulsion encapsulation improved the antioxidant and anti-proliferative activity of M.EO against A375 cells, which could provide a theoretical basis for the high-value development and utilization of Mesona chinensis Benth. Related Articles | Metrics

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Progress in Analytical Methods for the Determination of Azodicarbonamide in Wheat Flour and Its Products TIAN Linshuang, GU Pengcheng, WU Cunbing, XU Ao, DOU Xuemei, SHI Fengzhen, CHEN Fei FOOD SCIENCE    2021, 42 (9): 347-354.   DOI: 10.7506/spkx1002-6630-20200507-073 Abstract （393）   HTML （56）    PDF（pc） （2914KB）（342）       Knowledge map    Save Azodicarbonamide (ADA) is a common food additive used to whiten wheat flour and strengthen the elasticity of wheat flour dough. ADA is not stable in hydrothermal environment, readily converted into biurea (BIU) and semicarbazide (SEM). SEM is a metabolite of the veterinary drug nitrofurazone, which has strong carcinogenic, teratogenic and mutagenic effects. Direct and indirect methods are currently available for the determination of ADA in wheat flour and its products. ADA can be determined directly or indirectly by determining BIU and SEM. This article reviews the development of the methods for ADA detection in wheat flour and its products, analyzes the problems with the current ADA detection standards in China, and discusses future trends, with the aim of providing a reference for the research and practice of ADA detection. Related Articles | Metrics

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Separation, identification and the functionality of the components of bovine milk fat globule membrane Cong WANG FOOD SCIENCE    0, (): 0-0.   Abstract （401）      PDF（pc） （897KB）（332）       Knowledge map    Save Milk fat globule membrane (MFGM) is a layer of membrane wrapped on the outer surface of fat globules in milk, and its content in milk is very small. However, due to its good physiological activity and potential food processing application potential, the basic research and applied basic research on it have attracted more and more attention. In this paper, the separation and preparation technology of milk fat globule membrane, the structure, component identification and analysis, physiological activity and application characteristics of milk fat globule membrane were reviewed, in order to provide a certain theoretical support for the application of milk fat globule membrane in food industry, especially in functional food. Reference | Related Articles | Metrics

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Advances in Modification of Whey Proteins LIU Peiling, ZHANG Qingqing, GAO Zengli, YANG Lan, WU Yun, CAO Wenhui, MU Zhishen FOOD SCIENCE    2021, 42 (23): 333-348.   DOI: 10.7506/spkx1002-6630-20201023-232 Abstract （266）   HTML （32）    PDF（pc） （2246KB）（329）       Knowledge map    Save Whey protein is a high-quality protein in milk, with rich nutritional value and unique physiological functions. Natural whey protein is extremely unstable. In order to make efficient use of whey protein, many modification methods have been developed each with its unique characteristics. This paper reviews the physical, enzymatic and chemical methods as well as new techniques to modify whey protein. The physical methods mainly include heating, high-pressure processing, microwave, ultrasonic, supercritical carbon dioxide fluid and low-temperature plasma. The enzymatic methods mainly include enzymatic hydrolysis and enzymatic cross-linking. The chemical methods include phosphorylation, glycosylation, acylation, deamidation and acidification. This article summarizes the mechanisms of the various modification methods and their impact on the properties of whey protein, and discusses future trends in the application and development of whey protein modification techniques. Related Articles | Metrics