Review of Food Surfactants on Improving Protein Powder Solubility
As an important nutritional and functional base for food, protein powders are widely used in the food processing industry. However, the solubility of protein powders is reduced during the dissolution process due to lumping and agglomeration caused by interfacial effects, which severely limits the ap...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-11-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100302 |
| _version_ | 1828128454325829632 |
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| author | Ting ZHANG Yi YANG Min ZHANG Hongyu JIANG Jingbo LIU Xuanting LIU |
| author_facet | Ting ZHANG Yi YANG Min ZHANG Hongyu JIANG Jingbo LIU Xuanting LIU |
| author_sort | Ting ZHANG |
| collection | DOAJ |
| description | As an important nutritional and functional base for food, protein powders are widely used in the food processing industry. However, the solubility of protein powders is reduced during the dissolution process due to lumping and agglomeration caused by interfacial effects, which severely limits the application and economic value of food proteins. Food surfactants can effectively bind protein powders and reduce the interfacial effects that occur during the dissolution process. Therefore, food surfactants can be more widely used to improve the solubility of protein powders. This paper reviews the main types of food surfactants, their mechanism of action on protein binding, and their effects on the various stages of protein powder solubilization, intending to provide a theoretical reference for the application of food surfactants in highly soluble protein powders. |
| first_indexed | 2024-04-11T16:05:02Z |
| format | Article |
| id | doaj.art-58711e01593e449ca6d8b50e604c2e9c |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-11T16:05:02Z |
| publishDate | 2022-11-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-58711e01593e449ca6d8b50e604c2e9c2022-12-22T04:14:52ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-11-01432242943710.13386/j.issn1002-0306.20211003022021100302-22Review of Food Surfactants on Improving Protein Powder SolubilityTing ZHANG0Yi YANG1Min ZHANG2Hongyu JIANG3Jingbo LIU4Xuanting LIU5College of Food Science and Engineering, Jilin University, Key Laboratory of Nutrition and Functional Foods in Jilin Province, Changchun 130062, ChinaCollege of Food Science and Engineering, Jilin University, Key Laboratory of Nutrition and Functional Foods in Jilin Province, Changchun 130062, ChinaCollege of Food Science and Engineering, Jilin University, Key Laboratory of Nutrition and Functional Foods in Jilin Province, Changchun 130062, ChinaCollege of Food Science and Engineering, Jilin University, Key Laboratory of Nutrition and Functional Foods in Jilin Province, Changchun 130062, ChinaCollege of Food Science and Engineering, Jilin University, Key Laboratory of Nutrition and Functional Foods in Jilin Province, Changchun 130062, ChinaCollege of Food Science and Engineering, Jilin University, Key Laboratory of Nutrition and Functional Foods in Jilin Province, Changchun 130062, ChinaAs an important nutritional and functional base for food, protein powders are widely used in the food processing industry. However, the solubility of protein powders is reduced during the dissolution process due to lumping and agglomeration caused by interfacial effects, which severely limits the application and economic value of food proteins. Food surfactants can effectively bind protein powders and reduce the interfacial effects that occur during the dissolution process. Therefore, food surfactants can be more widely used to improve the solubility of protein powders. This paper reviews the main types of food surfactants, their mechanism of action on protein binding, and their effects on the various stages of protein powder solubilization, intending to provide a theoretical reference for the application of food surfactants in highly soluble protein powders.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100302protein powdersolubilityfood surfactantinterfacefood processing |
| spellingShingle | Ting ZHANG Yi YANG Min ZHANG Hongyu JIANG Jingbo LIU Xuanting LIU Review of Food Surfactants on Improving Protein Powder Solubility Shipin gongye ke-ji protein powder solubility food surfactant interface food processing |
| title | Review of Food Surfactants on Improving Protein Powder Solubility |
| title_full | Review of Food Surfactants on Improving Protein Powder Solubility |
| title_fullStr | Review of Food Surfactants on Improving Protein Powder Solubility |
| title_full_unstemmed | Review of Food Surfactants on Improving Protein Powder Solubility |
| title_short | Review of Food Surfactants on Improving Protein Powder Solubility |
| title_sort | review of food surfactants on improving protein powder solubility |
| topic | protein powder solubility food surfactant interface food processing |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100302 |
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