|
| Progress on protein modification technology, system properties and application in milk protein nanoemulsion |
| |
| DOI： |
| KeyWord:milk protein nanoemulsion chemical modification property |
| FundProject: |
| Author Name | Affiliation | | HOU Dongyu1, LIU Zongshang2, LIU Weina2, LI Dan3,YU Jinghua1, LI Hongjuan1 | 1.College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
2.Shanghai Zhiran Dairy Technology Co. , Ltd. , Shanghai 201404, China
3.Miao Ke Landuo (Tianjin) Food Technology Co. , Ltd. , Tianjin 300462, China |
|
| Hits: 1066 |
| Download times: 800 |
| Abstract: |
| The milk protein nanoemulsion system is unstable and prone to flocculation and phase separation. In order to improve the stability of the nanoemulsion, it is necessary to modify the milk protein. Taking casein and whey protein in milk protein as the research objects, the chemical modification methods and effects were introduced, as well as the current application of milk protein nanoemulsion in food. The chemical modification methods of milk protein mainly include acid-base, acylation, deamidation, phosphorylation, glycosylation, etc. Among them, glycosylation is a commonly used modification method of milk protein with the merits of simple operation and remarkable effect. The nanoemulsion prepared from the modified milk protein has improved freeze-thaw stability, emulsifying properties and antioxidant properties. Milk protein nanoemulsion can encapsulate active substances and achieve targeted delivery. The milk protein nanoemulsion system is widely used in the food industry and can also be used as a stabilizer for drugs in the pharmaceutical industry. |
| View full text View/Add Comment Download reader |
| Close |
|
|
|
