Page 196 - 《精细化工》2023年第12期

·2738· 精细化工 FINE CHEMICALS 第 40 卷

促进蛋白聚集并提高蛋白带电量，增进凝胶中蛋白 pHs[J]. Food Hydrocolloids, 2021, 115: 106607.
[20] LAEMMLI U K. Cleavage of structural proteins during the assembly
分子间的氢键作用。白果分离蛋白的以上物化性质 of the head of bacteriophage T4[J]. Nature, 1970, 227(5259): 680-685.
[21] WIJAYA W, VAN DER MEEREN P, PATEL A R. Cold-set gelation
和凝胶性的变动可受 pH 调控。总之，GABA、L-Cit of whey protein isolate and low-methoxyl pectin at low pH[J]. Food
的加入有效地提高了蛋白的凝胶特性。本研究也为 Hydrocolloids, 2017, 65: 35-45.
[22] ROBERTS E, SHERMAN M A. GABA-The quintessential
凝胶功能性的调控（比如凝胶软硬）给出了参考， neurotransmitter: Electroneutrality, fidelity, specificity, and a model
for the ligand binding site of GABA A receptors[J]. Neurochemical
有望促进非蛋白氨基酸在食品领域中的应用，也为 Research, 1993, 18(4): 365-376.
蛋白凝胶功能性改造提供了技术策略和理论基础。 [23] ALAVI F, EMAM-DJOMEH Z, MOMEN S, et al. Effect of free
radical-induced aggregation on physicochemical and interface-related
functionality of egg white protein[J]. Food Hydrocolloids, 2019, 87:
参考文献： 734-746.
[24] YAN S Z, XU J W, ZHANG S, et al. Effects of flexibility and surface
[1] ISMAIL B P, SENARATNE-LENAGALA L, STUBE A, et al.
Protein demand: Review of plant and animal proteins used in hydrophobicity on emulsifying properties: Ultrasound-treated
alternative protein product development and production[J]. Animal soybean protein isolate[J]. LWT-Food Science and Technology, 2021,
Frontiers, 2020, 10(4): 53-63. 142: 110881.
[2] HARTMANN C, SIEGRIST M. Consumer perception and behaviour [25] ALROSAN M, TAN T C, EASA A M, et al. Molecular forces
governing protein-protein interaction: Structure-function relationship
regarding sustainable protein consumption: A systematic review[J]. of complexes protein in the food industry[J]. Critical Reviews in
Trends in Food Science & Technology, 2017, 61: 11-25. Food Science and Nutrition, 2022, 62(15): 4036-4052.
[3] BOATENG I D. A Review of Ginkgo biloba L. seed's protein:
Physicochemical properties, bioactivity, and allergic glycoprotein[J]. [26] SUI X N, BI S, QI B K, et al. Impact of ultrasonic treatment on an
Food Reviews International, 2023, 39(8): 5215-5232. emulsion system stabilized with soybean protein isolate and lecithin:
[4] DENG Q C, WANG L, WEI F, et al. Functional properties of protein Its emulsifying property and emulsion stability[J]. Food Hydrocolloids,
isolates, globulin and albumin extracted from Ginkgo biloba seeds[J]. 2017, 63: 727-734.
Food Chemistry, 2011, 124(4): 1458-1465. [27] XIA W J, ZHANG H, CHEN J Y, et al. Formation of amyloid fibrils
[5] AKHARUME F U, ALUKO R E, ADEDEJI A A. Modification of from soy protein hydrolysate: Effects of selective proteolysis on
plant proteins for improved functionality: A review[J]. Comprehensive β-conglycinin[J]. Food Research International, 2017, 100: 268-276.
Reviews in Food Science and Food Safety, 2021, 20(1): 198-224. [28] MCCLEMENTS D J. Advances in fabrication of emulsions with
[6] HE Z D, LIU C Q, ZHAO J, et al. Enhanced gelling properties and enhanced functionality using structural design principles[J]. Current
hydration capacity of ginkgo seed proteins by genipin cross- Opinion in Colloid & Interface Science, 2012, 17(5): 235-245.
linking[J]. Food Chemistry, 2023, 399: 133924. [29] MALIK M A, SAINI C S. Heat treatment of sunflower protein
[7] DIANA M, QUÍLEZ J, RAFECAS M. Gamma-aminobutyric acid as isolates near isoelectric point: Effect on rheological and structural
a bioactive compound in foods: A review[J]. Journal of Functional properties[J]. Food Chemistry, 2019, 276: 554-561.
Foods, 2014, 10: 407-420. [30] CHAO D F, ALUKO R E. Modification of the structural, emulsifying,
[8] ALLERTON T D, PROCTOR D N, STEPHENS J M, et al. and foaming properties of an isolated pea protein by thermal
L-Citrulline supplementation: Impact on cardiometabolic health[J]. pretreatment[J]. CyTA-Journal of Food, 2018, 16(1): 357-366.
Nutrients, 2018, 10(7): 921. [31] MOON PRESTON C, FLEMING K G. Using tryptophan
[9] LIU M Y, WANG Y S, JIANG L H, et al. Effect of γ-aminobutyric fluorescence to measure the stability of membrane proteins folded in
acid on the physicochemical, rheological and sensory properties of liposomes[M]. London: Academic Press, 2011, 492: 189-211.
yoghurt[J]. International Journal of Dairy Technology, 2015, 68(4): [32] ROYER C A. Probing protein folding and conformational transitions
503-510. with fluorescence[J]. Chemical Reviews, 2006, 106(5): 1769-1784.
[10] WANG Y S, LIU M Y, ZHAO L M, et al. Influence of processing [33] LIU K, KONG X L, LI Q M, et al. Stability and bioavailability of
conditions on reducing γ-aminobutyric acid content during fortified vitamin D3 encapsulated in composite gels of whey protein isolate
milk production[J]. Food Research International, 2015, 72: 215-222. and lotus root amylopectin[J]. Carbohydrate Polymers, 2020, 227:
[11] WANG Y S, LIU M Y, ZHAO L M, et al. Interactions of 115337.
γ-aminobutyric acid and whey proteins/caseins during fortified milk [34] PICONE C S F, TAKEUCHI K P, CUNHA R L. Heat-induced whey
production[J]. RSC Advances, 2015, 5(111): 91235-91245. protein gels: Effects of pH and the addition of sodium caseinate[J].
[12] WANG Y S, ZHAO J, LIU C Q, et al. Influence of γ-aminobutyric Food Biophysics, 2011, 6(1): 77-83.
acid on gelling properties of heat-induced whey protein gels[J]. Food [35] LI Y, WANG Q M, GUO L P, et al. Effects of ultrafine comminution
Hydrocolloids, 2019, 94: 287-293. treatment on gelling properties of myofibrillar proteins from chicken
[13] HE Z D, ZHAO J, LIU C Q, et al. Ameliorating effect of breast[J]. Food Hydrocolloids, 2019, 97: 105199.
γ-aminobutyric acid on the physical performance of whey protein [36] WANG Y S, ZHAO J, ZHANG W W, et al. Modification of heat-induced
films[J]. Food Hydrocolloids, 2022, 124: 107207. whey protein gels by basic amino acids[J]. Food Hydrocolloids, 2020,
[14] WANG Y S, LIU C Q, MA T Y, et al. Physicochemical and 100: 105397.
functional properties of γ-aminobutyric acid-treated soy proteins[J]. [37] CUI X H, XIONG Y L, KONG B H, et al. Hydroxyl radical-stressed
Food Chemistry, 2019, 295: 267-273. whey protein isolate: Chemical and structural properties[J]. Food and
[15] QU R (屈冉), ZHANG X (张骁), ZHANG P (张鹏). The interaction Bioprocess Technology, 2012, 5(6): 2454-2461.
between L-citrulline and bovine serum albumin[J]. Journal of Beijing [38] PAN X, FANG Y, WANG L L, et al. Covalent interaction between
University of Chemical Technology (Natural Science) (北京化工大 rice protein hydrolysates and chlorogenic acid: Improving the
学学报: 自然科学版), 2012, 39(1): 77-82. stability of oil-in-water emulsions[J]. Journal of Agricultural and
[16] ZHANG W W, LIU C Q, ZHAO J, et al. Modification of structure Food Chemistry, 2019, 67(14): 4023-4030.
and functionalities of ginkgo seed proteins by pH-shifting [39] ZHAO G L, WANG S N, LI Y Y, et al. Properties and microstructure
treatment[J]. Food Chemistry, 2021, 358: 129862. of Pickering emulsion synergistically stabilized by silica particles
[17] CAO Y G, MA W H, HUANG J R, et al. Effects of sodium and soy hull polysaccharides[J]. Food Hydrocolloids, 2023, 134:
pyrophosphate coupled with catechin on the oxidative stability and 108084.
gelling properties of myofibrillar protein[J]. Food Hydrocolloids, [40] ZHANG Y P, YANG R J, ZHAO W, et al. Physicochemical and
2020, 104: 105722. emulsifying properties of protein extracted from soybean meal
[18] MA T Y (马天怡), GUO F X (郭凤仙), HE Z D (何振东), et al. assisted by steam flash-explosion[J]. Innovative Food Science &
L-Arginine/L-lysine ameliorating the emulsifying properties of soy Emerging Technologies, 2014, 23: 131-137.
protein isolate[J]. Fine Chemicals (精细化工), 2022, 39(1): 150- [41] ZHAO H K, WANG S N, LIU X L, et al. Application of soy protein
157, 163. isolate fiber and soy soluble polysaccharide non-covalent complex: A
[19] HE Z D, MA T Y, ZHANG W W, et al. Heat-induced gel formation potential way for pH-triggered release[J]. Food Chemistry, 2023,
by whey protein isolate-Lycium barbarum polysaccharides at varying 402: 134494.