汤中物质的溶出、迁移以及微纳米颗粒形成的研究进展
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摘要
目前,浓缩罐头汤和干燥汤料包等产品在市场上的出现,代表了现代食品科技对汤口味、营养和保质期等方面深入研究的程度,但是对汤功能性的研究却鲜见报道。对汤功能性的研究首先要以汤功效性的研究为基础,而汤发挥其功效性的主要因子是汤中的微纳米颗粒。本文综述了目前汤中微纳米颗粒主要成分的种类,营养物质从食材迁移到汤中的规律以及微纳米颗粒可能的形成机制的研究进展,以期能够了解汤中微纳米颗粒与人体健康的关系。
At present,the emergence of products such as concentrated canned soup and driedpacket of soup on the market represents the depth of modern food science and technology research on the taste,nutrition and shelf life of soup,but the research on the functionality of soups has rarely been reported. The research on the function of soup should be based on the research on the efficacy of soup,however,the main factor of the efficacy is the micro/nanoparticles(MNPs).In this paper,the types of main components of micro-nanoparticles in soup,the rules of nutrients migration from food materials to soup and the possible formation mechanism of MNPs are reviewed,so as to understand the relationship between micro-nanoparticles in soup and human health.
At present,the emergence of products such as concentrated canned soup and driedpacket of soup on the market represents the depth of modern food science and technology research on the taste,nutrition and shelf life of soup,but the research on the functionality of soups has rarely been reported. The research on the function of soup should be based on the research on the efficacy of soup,however,the main factor of the efficacy is the micro/nanoparticles(MNPs).In this paper,the types of main components of micro-nanoparticles in soup,the rules of nutrients migration from food materials to soup and the possible formation mechanism of MNPs are reviewed,so as to understand the relationship between micro-nanoparticles in soup and human health.
引文
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[22]张克田.排骨藕汤加工工艺及其滋味研究[D].武汉:华中农业大学,2009.
[23]曾清清.鸡骨高汤生产关键工艺的研究[D].广州:华南理工大学,2014.
[24]徐红梅.热加工对鳙鱼汤品质影响的研究[D].无锡:江南大学,2008.
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[28]Ke L,Zhou J,Wei L,et al.The power of soups:Super-hero or team-work?[J].Trends in Food Science & Technology,2011,22(9):492-497.
[29]孔玉婷.猪骨汤胞内抗氧化活性评价模型的研究[D].杭州:浙江工商大学,2016.
[30]Jiang Z,Brodkorbb A.Structure and antioxidant activity of Maillard reaction products from α-lactalbumin and β-lactoglobulin with ribose in an aqueous model system[J].Food Chemistry,2012,133(3):960-968.
[31]Bakota E L,Aulisa L,Galler K M,et al.Enzymatic cross-linking of a nanofibrous peptide hydrogel[J].Biomacromolecules,2011,12(1):82-87.
[32]Donato L,Schmitt C,Bovetto L,et al.Mechanism of formation of stable heat-induced β-lactoglobulin microgels[J].International Dairy Journal,2009,19:295-306.
[33]王立枫,马莺,李琳,等.牦牛乳清中α-乳白蛋白与β-乳球蛋白的热聚合反应[J].中国乳品工业,2017,45(8):11-13.
[34]刘海燕,Corredig M,Dalgleis D G.热诱导牛奶中乳清蛋白与酪蛋白胶束反应的机理研究[J].中国乳业,2017(8):90-92.
[35]Rapoport T A,Goder V,Heinrich S U,et al.Membrane-protein integration and the role of the translocation channel[J].Trends in Cell Biology,2004,14(10):568-575.
[36]孔小宇,刘宁.β-乳球蛋白-番茄红素自组装分子抗消化性的研究[J].食品工业科技,2012,33(3):60-62,67.
[37]Flower D R,North A C,Sansom C E.The lipocalin protein family:Structural and sequence overview.[J].Biochimica et Biophysica Acta(BBA)/Protein Structure and Molecular Enzymology,2000,1482(1):9-24.
[38]Barbiroli A,Bonomi F,Ferranti P,et al.Bound fatty acids modulate the sensitivity of bovine β-Lactoglobulin to chemical and physical denaturation[J].Journal of Agricultural and Food Chemistry,2011,59(10):5729-5737.
[39]Le Maux,Solène,BouhallabS,et al.Complexes between linoleate and native or aggregated β-lactoglobulin:Interaction parameters and in vitro cytotoxic effect[J].Food Chemistry,2013,141(3):2305-2313.
[40]Mcclements D J.Non-covalent interactions between proteins and polysaccharides.[J].Biotechnology Advances,2006,24(6):621-625.
[41]曹雪妍,杨梅,岳喜庆.乳蛋白质糖基化的研究进展[J].乳业科学与技术,2018,41(1):40-46.
[42]Song C L,Zhao X H.Structure and property modification of an oligochitosan-glycosylated and crosslinked soybean protein generated by microbial transglutaminase[J].Food Chemistry,2014,163(3):114-119.
[43]刘颖,冯实,石彦国,等.湿法糖基化改性对南极磷虾蛋白质功能特性的影响[J].安徽农业科学,2015,43(33):94-97.
[44]Andrew Jackson,John White.Small angle scattering from protein/sugar conjugates[J].Physica B:Physics of Condensed Matter,2006,385(1):818-820.
[2]黄国榕.黑鲫鱼汤治疗肝硬化腹水30例临床研究[J].国医论坛,2018,33(1):37-39.
[3]张勇,邢广群,张蓓,等.鲫鱼汤对阿霉素肾病大鼠Th17细胞相关炎性因子表达的影响[J].中国实验动物学报,2013,21(4):16-20,93.
[4]Yoshinaga M,Toda N,Tamura Y,et al.Japanese traditional miso soup attenuates salt-induced hypertension and its organ damage in Dahl salt-sensitive rats[J].Nutrition,2012,28(9):924-931.
[5]王瑞辉.麻杏石甘汤胶体学性质的研究[D].福州:福州大学,2012.
[6]郭醉.葛根芩连汤胶体颗粒的分离表征[D].福阳:福州大学,2014.
[7]吴殿芳,柯李晶,刘宏波,等.葛根芩连汤及其聚集物颗粒对STZ诱导2型糖尿病大鼠的降糖作用研究[J].福州大学学报:自然科学版,2014,42(6):957-962.
[8]杜茜,黄芸,汪惠勤,等.麻杏石甘汤及汤剂中聚集物体外对A型流感病毒活性的影响[J].中华中医药杂志,2014,29(12):3746-3750.
[9]Zhou J,Liu J,Lin D,et al.Boiling-induced nanoparticles and their constitutive proteins from,Isatis indigotica Fort.root decoction:Purification and identification[J].Journal of Traditional and Complementary Medicine,2017,7(2):178-187.
[10]DaiL,Qian D,Huiqin W,et al.Antidiabetic micro-/nanoaggregates from Ge-Gen-Qin-Lian-Tang decoction increase absorption of baicalin and cellular antioxidant activity in vitro[J].Biomed Research International,2017,2017:1-8.
[11]王一铮,黄玲,刘如玉,等.河蚬汤对小鼠急性乙醇肝损伤的保护作用[J].福建中医学院学报,2010,20(3):28-29.
[12]Ke L,Wang H,Gao G,et al.Direct interaction of food derived colloidal micro/nano-particles with oral macrophages[J].NPJ-Science of Food,2017,1(1):3-11.
[13]朱琳芳.方便鱼汤加工技术研究与开发[D].无锡:江南大学,2012.
[14]蒋静.电磁加热模式对鲫鱼汤营养素释放的影响[D].武汉:华中农业大学,2016.
[15]朱琳,陈丽丽,袁美兰,等.加工方法对乌鱼汤营养成分的影响[J].中国调味品,2017,42(9):61-64,72.
[16]倪冬冬,李洪军,贺稚非,等.大鲵汤加工过程中营养品质变化规律[J].食品科学,2017,38(20):119-124.
[17]Raitio R,Orlien V,Skibsted L H.Effects of palm oil quality and packaging on the storage stability of dry vegetable bouillon paste[J].Food Chemistry,2012,132(3):1324-1332.
[18]Yuasa M,Koe M,Maeda A,et al.Characterization of flavor component in Japanese instant soup stocks ‘dashi’[J].International Journal of Gastronomy & Food Science,2017,9:55-61.
[19]Alozie Y E,Eneobong H N.Recipe standardization,nutrient composition and sensory evaluation of waterleaf(Talinum triangulare)and wild spinach(Gnetum africanum)soup“afang”commonly consumed in South-south Nigeria.[J].Food Chemistry,2018,238:65-72.
[20]ToshihideN,ShingoG,KyoM,et al.Umami compounds enhance the intensity of retronasal sensation of aromas from model chicken soups[J].Food Chemistry,2016,196:577-583.
[21]李琴.双孢蘑菇汤特征风味物质的鉴定及熬制过程风味物质释放规律研究[D].无锡:江南大学,2011.
[22]张克田.排骨藕汤加工工艺及其滋味研究[D].武汉:华中农业大学,2009.
[23]曾清清.鸡骨高汤生产关键工艺的研究[D].广州:华南理工大学,2014.
[24]徐红梅.热加工对鳙鱼汤品质影响的研究[D].无锡:江南大学,2008.
[25]李琴,朱科学,周惠明.酶解预处理对蘑菇汤营养成分及挥发性风味物质的影响[J].食品与生物技术学报,2012,31(8):836-843.
[26]禄彦科.猪骨汤微纳米胶粒的形成、化学性质及其初步分离[D].杭州:浙江工商大学,2016.
[27]郐鹏.高汤制备工艺及其品质变化研究[D].杭州:浙江工业大学,2012.
[28]Ke L,Zhou J,Wei L,et al.The power of soups:Super-hero or team-work?[J].Trends in Food Science & Technology,2011,22(9):492-497.
[29]孔玉婷.猪骨汤胞内抗氧化活性评价模型的研究[D].杭州:浙江工商大学,2016.
[30]Jiang Z,Brodkorbb A.Structure and antioxidant activity of Maillard reaction products from α-lactalbumin and β-lactoglobulin with ribose in an aqueous model system[J].Food Chemistry,2012,133(3):960-968.
[31]Bakota E L,Aulisa L,Galler K M,et al.Enzymatic cross-linking of a nanofibrous peptide hydrogel[J].Biomacromolecules,2011,12(1):82-87.
[32]Donato L,Schmitt C,Bovetto L,et al.Mechanism of formation of stable heat-induced β-lactoglobulin microgels[J].International Dairy Journal,2009,19:295-306.
[33]王立枫,马莺,李琳,等.牦牛乳清中α-乳白蛋白与β-乳球蛋白的热聚合反应[J].中国乳品工业,2017,45(8):11-13.
[34]刘海燕,Corredig M,Dalgleis D G.热诱导牛奶中乳清蛋白与酪蛋白胶束反应的机理研究[J].中国乳业,2017(8):90-92.
[35]Rapoport T A,Goder V,Heinrich S U,et al.Membrane-protein integration and the role of the translocation channel[J].Trends in Cell Biology,2004,14(10):568-575.
[36]孔小宇,刘宁.β-乳球蛋白-番茄红素自组装分子抗消化性的研究[J].食品工业科技,2012,33(3):60-62,67.
[37]Flower D R,North A C,Sansom C E.The lipocalin protein family:Structural and sequence overview.[J].Biochimica et Biophysica Acta(BBA)/Protein Structure and Molecular Enzymology,2000,1482(1):9-24.
[38]Barbiroli A,Bonomi F,Ferranti P,et al.Bound fatty acids modulate the sensitivity of bovine β-Lactoglobulin to chemical and physical denaturation[J].Journal of Agricultural and Food Chemistry,2011,59(10):5729-5737.
[39]Le Maux,Solène,BouhallabS,et al.Complexes between linoleate and native or aggregated β-lactoglobulin:Interaction parameters and in vitro cytotoxic effect[J].Food Chemistry,2013,141(3):2305-2313.
[40]Mcclements D J.Non-covalent interactions between proteins and polysaccharides.[J].Biotechnology Advances,2006,24(6):621-625.
[41]曹雪妍,杨梅,岳喜庆.乳蛋白质糖基化的研究进展[J].乳业科学与技术,2018,41(1):40-46.
[42]Song C L,Zhao X H.Structure and property modification of an oligochitosan-glycosylated and crosslinked soybean protein generated by microbial transglutaminase[J].Food Chemistry,2014,163(3):114-119.
[43]刘颖,冯实,石彦国,等.湿法糖基化改性对南极磷虾蛋白质功能特性的影响[J].安徽农业科学,2015,43(33):94-97.
[44]Andrew Jackson,John White.Small angle scattering from protein/sugar conjugates[J].Physica B:Physics of Condensed Matter,2006,385(1):818-820.