Effect of Cross-linking on Protein Foods: a review

doi:10.7506/spkx1002-6630-201019087

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (19): 394-398.doi: 10.7506/spkx1002-6630-201019087

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Effect of Cross-linking on Protein Foods: a review

YANG Liu1,2，LIU Yu-huan1,2,*，RUAN Rong-sheng1,2，WANG Yun-pu1,2，
ZENG Wen-wen1,2，LIU Cheng-mei1，ZHANG Jin-sheng1,2

1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China；
2. Engineering Research Center for Biomass Conversion, Nanchang University, Nanchang 330047, China

Received:2010-06-29 Revised:2010-09-09 Online:2010-10-15 Published:2010-12-29
Contact: LIU Yu-huan1 E-mail:liuyuhuan@ncu.edu.cn

Abstract

Abstract:

The effect of protein cross-linking on sensory quality of food has attracted extensive attention. Unfortunately, the effect of protein cross-linking on protein digestibility lack of systematic studies. In this paper, the mechanisms of freeze-thaw cross-linking, enzymatic cross-linking and thermal cross-linking for proteins in the past 20 years are reviewed and the effects of cross-linking on functional characteristics, digestibility and food quality are discussed.

Key words: protein cross-linking, functional characteristics, protein digestibility, food quality

CLC Number:

Q816

YANG Liu1,2，LIU Yu-huan1,2,*，RUAN Rong-sheng1,2，WANG Yun-pu1,2，. Effect of Cross-linking on Protein Foods: a review[J]. FOOD SCIENCE, 2010, 31(19): 394-398 https://doi.org/10.7506/spkx1002-6630-201019087

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Effect of Cross-linking on Protein Foods: a review

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