花生蛋白改性及烘烤对花生品质影响的研究进展  

Research Progress on the Effect of Peanut Protein Modification and Baking on Peanut Quality

作　　者：褚之琳 鲁明 CHU Zhi-lin;LU Ming(College of Food Science,Shenyang Agricultural University,Shenyang 110866,China;Institute of Food and Processing,Liaoning Academy of Agricultural Sciences,Shenyang 110161,China)

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866 [2]辽宁省农业科学院食品与加工研究所,辽宁沈阳110161

出　　处：《保鲜与加工》2022年第10期92-96,共5页Storage and Process

基　　金：辽宁省揭榜挂帅重点项目(2021JH1/10400034)。

摘　　要：花生蛋白是目前使用广泛、营养价值高、价格低廉的一种植物蛋白,因此花生蛋白制品在食品加工中慢慢突显出来。花生蛋白经改性处理能有效改善其功能特性,提高花生蛋白的附加值。烘烤是花生常用的加工方式,可使蛋白变性,并产生一些诱人香气,同时花生蛋白的功能特性也会发生一定的变化。分别对花生蛋白改性方法及烘烤对花生蛋白功能特性与香气的影响进行了系统阐述,以期为花生更好加工利用提供理论参考借鉴。As one of widely used,highly nutritional and low-priced plant protein,peanut protein products are gradually prominent in food processing.After the modification of peanut protein,its functional characteristics and added value can be effectively improved.In addition,baking is a common way of processing peanuts,which gives off a delicious smell,accompanied by albuminous degeneration and changes in the functional characteristics of peanut protein.This paper systematically described peanut protein denaturation and the effects of baking on functional characteristics and smell of peanut protein,which was expected to provide references for improved peanuts processing and utilization.

关 键 词：花生蛋白 改性 功能特性 烘烤 花生加工 应用前景 

分 类 号：TS201.21[轻工技术与工程—食品科学]