领学术科研之先，创食品科技之新
—— 中国食品杂志社
Zein, a class of alcohol-soluble prolamines in maize endosperm, is mainly composed of α-zein, β-zein, and γ-zein. It has been recognized as a structural protein for various gluten-free systems since it can form gluten-like viscoelastic network. The formation of viscoelastic zein network can make up for the structural defect of gluten-free doughs caused by the lack of gluten. To make the most of structural functionality of zein in gluten-free foods, it is important to clearly elucidate the fundamental properties of zein network. In this article, these properties have been discussed, analyzed and summarized from the relationship between protein network and structural functionality of zein, the feature and formation mechanism of zein network, factors affecting zein network and the applications of zein network in improving the quality of gluten-free food. In addition, this article also looks forward to potential research areas on zein network.
电话: 010-87293157
地址: 北京市丰台区洋桥70号
版权所有 @ 2023 中国食品杂志社 京公网安备11010602060050号 京ICP备14033398号-2
