A Review of Modified Gelatin: Physicochemical Properties, Modification Methods, and Applications in the Food Field,Journal of Agricultural and Food Chemistry

当前位置： X-MOL 学术 › J. Agric. Food Chem. › 论文详情

Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)

A Review of Modified Gelatin: Physicochemical Properties, Modification Methods, and Applications in the Food Field
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2024-09-13 , DOI: 10.1021/acs.jafc.4c03194
Wanting Zhang ₁ , Meng Li ₁ , Jinjing Chen ₁ , Yiming Chen ₁ , Chang Liu ₁ , Xiuli Wu ₁

Affiliation

Gelatin is a significant multifunctional biopolymer that is widely utilized as a component in food, pharmaceuticals, and cosmetics. Numerous functional qualities are displayed by gelatin, such as its exceptional film-forming ability, gelling qualities, foaming and emulsifying qualities, biocompatibility and biodegradable qualities. Due to its unique structural, physicochemical, and biochemical characteristics, which enhance nutritional content and health benefits as well as the stability, consistency, and elasticity of food products, gelatin is utilized extensively in the food business. Additionally, gelatin has demonstrated excellent performance in encapsulating, delivering, and releasing active ingredients. Gelatin’s various modifications, such as chemical, enzymatic, and physical processes, were analyzed to assess their impact on gelatin structures and characteristics. Hopefully, gelatin will be more widely used in various applications after modification using suitable methods.

中文翻译：

改性明胶的理化性质、改性方法及其在食品领域的应用综述

明胶是一种重要的多功能生物聚合物，广泛用作食品、药品和化妆品的成分。明胶具有多种功能特性，如卓越的成膜能力、胶凝特性、发泡和乳化特性、生物相容性和生物可降解特性。由于其独特的结构、理化和生化特性，可提高食品的营养成分和健康益处以及稳定性、稠度和弹性，明胶在食品行业得到广泛应用。此外，明胶在封装、递送和释放活性成分方面表现出优异的性能。分析了明胶的各种修饰，例如化学、酶促和物理过程，以评估它们对明胶结构和特性的影响。希望明胶通过合适的方法改性后能够更广泛地应用于各种领域。

更新日期：2024-09-13

点击分享查看原文

点击收藏

阅读更多本刊新发论文本刊介绍/投稿指南