Page 103 - 《精细化工》2020年第2期

第 2 期 马天怡，等: 碱性氨基酸改造食品蛋白质功能性研究进展 ·305·

[59] SINARD J H, STAFFORD W F, POLLARD T D. The mechanism of emulsifying properties of bovine serum albumin[J]. Journal of
assembly of Acanthamoeba myosin-Ⅱ minifilaments: Minifilaments Agricultural and Food Chemistry, 2013, 61(12): 3097-3110.
assemble by three successive dimerization steps[J]. Journal of Cell [79] XU Y Y, WANG G R, WANG X B, et al. Effects of homogenization
Biology, 1989, 109(4): 1537-1547. on the molecular flexibility and emulsifying properties of soy protein
[60] HARANO Y, KINOSHITA M. Large gain in translational entropy of isolate[J]. Food Science and Biotechnology, 2018, 27(5): 1293-1299.
water is a major driving force in protein folding[J]. Chemical Physics [80] ZHU X X, NING C, LI S Y, et al. Effects of L-lysine/L-arginine on
Letters, 2004, 399(4/5/6): 342-348. the emulsion stability, textural, rheological and microstructural
[61] ROWLAND S P. Water in polymers[M]. Washington D C: American characteristics of chicken sausages[J]. International Journal of Food
Chemical Society, 1980: 111-132. Science and Technology, 2018, 53(1): 88-96.
[62] SCHUBERT H. Food particle technology. Part I: Properties of [81] FELISBERTO M H F, GALVÃO M T E L, PICONE C S F, et al.
particles and particulate food systems[J]. Journal of Food Engineering, Effect of prebiotic ingredients on the rheological properties and
1987, 6(1): 1-32. microstructure of reduced-sodium and low-fat meat emulsions[J].
[63] GOETZ J, KOEHLER P. Study of the thermal denaturation of LWT-Food Science and Technology, 2015, 60(1): 148-155.
selected proteins of whey and egg by low resolution NMR[J]. LWT- [82] JIANG J, XIONG Y L. Role of interfacial protein membrane in
Food Science and Technology, 2005, 38(5): 501-512. oxidative stability of vegetable oil substitution emulsions applicable
[64] HAN M Y (韩敏义), FEI Y (费英), XU X L (徐幸莲), et al. Heat- to nutritionally modified sausage[J]. Meat Science, 2015, 109: 56-65.
induced gelation of myofibrillar proteins as affected by pH-A low [83] ZHU X X, LI L X, LI S Y, et al. L-Arginine/L-lysine improves
field NMR study[J]. Scientia Agricultura Sinica (中国农业科学), emulsion stability of chicken sausage by increasing electrostatic
2009, 42(6): 2098-2104. repulsion of emulsion droplet and decreasing the interfacial tension
[65] HAN M Y (韩敏义), LIU Y A (刘永安), WANG P (王鹏), et al. of soybean oil-water[J]. Food Hydrocolloids, 2019, 89: 492-502.
Water-holding capacity in heat-induced gelation of myofibrillar [84] LI L X, CHEN L, NING C, et al. L-Arginine and L-lysine improve
proteins as affected by NaCl concentration: A low-field NMR study[J]. the physical stability of soybean oil-myosin emulsions by changing
Food Science (食品科学), 2014, 35(21): 88-93. penetration and unfolding behaviors of interfacial myosin[J]. Food
[66] HAN M Y, WANG P, XU X L, et al. Low-field NMR study of Hydrocolloids, 2020, 98:105265.
heat-induced gelation of pork myofibrillar proteins and its relationship [85] ZHAO Y Y, HOU Q, CAO S M, et al. Effect of regenerated cellulose
with microstructural characteristics[J]. Food Research International, fiber on the properties and microstructure of emulsion model system
2014, 62: 1175-1182. from meat batters[J]. Food Hydrocolloids, 2019, 87: 83-89.
[67] QIN H, XU P, ZHOU C L, et al. Effects of L-arginine on water [86] LEE S, LEFÈVRE T, SUBIRADE M, et al. Effects of ultra-high
holding capacity and texture of heat-induced gel of salt-soluble proteins pressure homogenization on the properties and structure of interfacial
from breast muscle[J]. LWT-Food Science and Technology, 2015, protein layer in whey protein-stabilized emulsion[J]. Food Chemistry,
63(2): 912-918. 2009, 113(1): 191-195.
[68] LEI Z, FU Y, XU P, et al. Effects of L-arginine on the [87] LEE S, LEFÈVRE T, SUBIRADE M, et al. Changes and roles of
physicochemical and gel properties of chicken actomyosin[J]. secondary structures of whey protein for the formation of protein
International Journal of Biological Macromolecules, 2016, 92: 1258-1265. membrane at soy oil/water interface under high-pressure homo-
[69] FU Y, ZHENG Y D, LEI Z, et al. Gelling properties of myosin as genization[J]. Journal of Agricultural and Food Chemistry, 2007, 55(26):
10924-10931.
affected by L-lysine and L-arginine by changing the main molecular
forces and microstructure[J]. International Journal of Food Properties, [88] TOTOSAUS A, MONTEJANO J G, SALAZAR J A, et al. A review
of physical and chemical protein-gel induction[J]. International
2017, 20(S1): S884-S898. Journal of Food Science and Technology, 2002, 37(6): 589-601.
[70] VANDERGRAAF S, SCHROEN C, BOOM R. Preparation of double [89] DAMODARAN S, PARKIN K L, FENNEMA O R. Fennema's food
emulsions by membrane emulsification—A review[J]. Journal of chemistry[M]. 4th ed.Boca Raton,New York: CRC Press,2007: 286-289.
Membrane Science, 2005, 251(1/2): 7-15. [90] ZHOU C L, LI J, TAN S J. Effect of L-lysine on the physicochemical
[71] MARZUKI N H C, WAHAB R A, HAMID M A. An overview of properties of pork sausage[J]. Food Science and Biotechnology,
nanoemulsion: Concepts of development and cosmeceutical 2014, 23(3): 775-780.
applications[J]．Biotechnology & Biotechnological Equipment, 2019, [91] ZHENG Y D, XU P, LI S Y, et al. Effects of L-lysine/L-arginine on
33(1): 779-797. the physicochemical properties and quality of sodium-reduced and
[72] WULFF-PÉREZ M, TORCELLO-GÓMEZ A, GÁLVEZ-RUÍZ M J,
phosphate-free pork sausage[J]. International Journal of Nutrition
et al. Stability of emulsions for parenteral feeding: Preparation and and Food Sciences, 2017, 6(1): 12-18.
characterization of O/W nanoemulsions with natural oils and Pluronic [92] WANG Y S, ZHAO J, ZHANG W W, et al. Modification of
f68 as surfactant[J]. Food Hydrocolloids, 2009, 23(4): 1096-1102. heat-induced whey protein gels by basic amino acids[J]. Food
[73] LUDWIG D B, CARPENTER J F, HAMEL J B, et al. Protein Hydrocolloids, 2020, 100:105397.
adsorption and excipient effects on kinetic stability of silicone oil [93] LEI Z, FU Y, ZHENG Y D, et al. Effects of L-lysine on thermal
emulsions[J]. Journal of Pharmaceutical Sciences, 2010, 99(4): gelation properties of chicken breast actomyosin[J]. Food Science
1721-1733. and Biotechnology, 2017, 26(3): 549-556.
[74] OZTURK B, MCCLEMENTS D J. Progress in natural emulsifiers [94] DENG Y, ROSENVOLD K, KARLSSON A H, et al. Relationship
for utilization in food emulsions[J]. Current Opinion in Food Science, between thermal denaturation of porcine muscle proteins and water-
2016, 7: 1-6. holding capacity[J]. Journal of Food Science, 2002, 67(5): 1642-1647.
[75] DAMODARAN S. Protein stabilization of emulsions and foams[J]. [95] SUN J X, WU Z, XU X L, et al. Effect of peanut protein isolate on
Journal of Food Science, 2005, 70(3): 54-66. functional properties of chicken salt-soluble proteins from breast and
[76] KARTHIK P, EZHILARASI P N, ANANDHARAMAKRISHNAN thigh muscles during heat-induced gelation[J]. Meat Science, 2012,
C. Challenges associated in stability of food grade nanoemulsions[J]. 91(1): 88-92.
Critical Reviews in Food Science and Nutrition, 2017, 57(7): 1435-1450. [96] GAO R C, WANG Y M, MU J L, et al. Effect of L-histidine on the
[77] HEBISHY E, ZAMORA A, BUFFA M, et al. Characterization of heat-induced aggregation of bighead carp (Aristichthysnobilis) myosin in
whey protein oil-in-water emulsions with different oil concentrations low/high ionic strength solution[J]. Food Hydrocolloid, 2018, 75: 174-181.
stabilized by ultra-high pressure homogenization[J]. Processes, 2017, [97] GAO R C, SHI T, SUN Q C, et al. Effects of L-arginine and
5(4): 6. L-histidine on heat-induced aggregation of fish myosin: Bighead carp
[78] TANG C H, SHEN L. Role of conformational flexibility in the (Aristichthysnobilis)[J]. Food Chemistry, 2019, 295: 320-326.