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- Title
Research progress on amyloid fibrils as food ingredients.
- Authors
CAO Yiping; FANG Yapeng
- Abstract
Most food proteins can self-assemble into amyloid fibrils under appropriate processing conditions. Such nanofibrillar structures has great potential in improving food quality, including structures and functions that cannot be achieved by protein monomers or other forms of protein assemblies. To better understanding the structural basis of amyloid fibrils using as an efficient food ingredient, amyloid fibrils' multi-level structural characteristics, physical, chemical and biological properties, and potential food applications were reviewed. The intrinsic correlation among 'structure-property-application' of food amyloid fibrils was investigated. Finally, the safety of using them as food ingredients was discussed, and their future research was prospected.
- Subjects
AMYLOID; FOOD quality; MONOMERS; CHEMICAL properties
- Publication
China Food Additives, 2023, Vol 34, Issue 1, p46
- ISSN
1006-2513
- Publication type
Article
- DOI
10.19804/j.issn1006-2513.2023.01.006