花生蛋白改性技术研究进展  

Research progress on the modification technology of peanut protein

作　　者：庞磊 郑嘉宜 刘伯业[3] PANG Lei;ZHENG Jia-Yi;LIU Bo-Ye(Zhengzhou Food and Drug Inspection Institute,Zhengzhou 450001,China;School of International Education,Henan University of Technology,Zhengzhou 450001,China;College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]郑州市食品药品检验所,郑州450001 [2]河南工业大学国际教育学院,郑州450001 [3]河南工业大学粮油食品学院,郑州450001

出　　处：《食品安全质量检测学报》2022年第21期7042-7048,共7页Journal of Food Safety and Quality

基　　金：国家自然科学基金项目(31901640);河南省青年人才托举工程项目(2021HYTP041)。

摘　　要：花生是一年生草本植物,起源于南美洲热带、亚热带地区,是世界上主要的食用植物油料作物之一,在全国大部分地区都有种植。作为花生榨油之后的主要副产物,花生饼粕中约含有50%的蛋白质,丰富的花生资源为花生蛋白的研究与开发利用提供了充足的原料,由此也有力地推动了花生蛋白产品的迅速发展。花生蛋白不仅所含氨基酸种类比较齐全,而且所含人体必需氨基酸的比例较高,是植物蛋白中为数不多能替代动物蛋白的理想营养佳品,通过蛋白质改性技术可以修饰蛋白质的功能特性,提高其加工性能,拓宽花生蛋白在各领域中的应用范围。本文从物理改性、化学改性、酶法改性3个方面探讨花生蛋白改性技术对其功能特性所产生的影响,物理方法主要包括超高压均质、热处理、超声处理、低温等离子体、臭氧、反胶束和冻融循环等;化学方法包括糖基化、酰化、磷酸化、pH偏移处理和多酚化合物处理等;生物方法主要包括酶法水解和酶法交联处理两种。此外,本文总结了不同改性方法的作用机制及其对花生蛋白性质的影响,同时展望了花生蛋白改性技术的应用及发展趋势,旨在为花生蛋白的开发利用和未来发展奠定基础。Peanut is an annual herb,which originated in tropical and subtropical regions of South America.It is one of the main edible plant oil crops in the world,and it is planted in most parts of China.As the main by-product of peanut oil extraction,peanut meal contains about 50%protein.The abundant peanut resources provide sufficient raw materials for the research,development and utilization of peanut protein,which also strongly promotes the rapid development of peanut protein products.Peanut protein not only contains a complete variety of amino acids,but also contains a high proportion of essential amino acids for human body.It is one of the few ideal nutritional products in plant protein that can replace animal protein.Through protein modification technology,the functional characteristics of protein can be modified,its processing performance can be improved,and the application range of peanut protein in various fields can be broaden.This paper discussed the influence of peanut protein modification technology on its functional characteristics from 3 aspects:Physical modification,chemical modification and enzymatic modification.The physical methods mainly include ultra-high pressure homogenization,heating,ultrasonic,low-temperature plasma,ozone,reverse micelles and freeze-thaw cycles.The chemical methods include glycosylation,acylation,phosphorylation,pH-shifting treatment and polyphenolic compounds.The enzymatic methods mainly include enzymatic hydrolysis and enzymatic cross-linking.This article systematically summarized the mechanisms of the various modification methods and their impact on the properties of peanut protein,and discussed future trends in the application and development of peanut protein modification technology,in order to lay a foundation for the development and utilization of peanut protein and its future development.

关 键 词：花生蛋白 物理改性法 化学改性法 酶改性法 

分 类 号：TS201.21[轻工技术与工程—食品科学]