新型物理改性技术改善植物蛋白加工特性研究进展  

Research Progress of Novel Physical Modification Techniques to Improve Processing Properties of Plant Proteins

作　　者：李闪闪 刘哲 职兰懿 田艳杰 刘红芝[1,2,3] 石爱民 王强[1,2,3] Li Shanshan;Liu Zhe;Zhi Lanyi;Tian Yanje;Liu Hongzhi;Shi Aimin;Wang Qiang(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193;College of Food Science and Engineering,Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety,Nanjing 210023;College of Food Science and Engineering,Qingdao Agricultural Universit,Qingdao 266109,Shandong)

机构地区：[1]中国农业科学院农产品加工研究所,农业农村部农产品加工综合性重点实验室,北京100193 [2]南京财经大学食品科学与工程学院,江苏省现代粮食流通与安全协同创新中心,南京210023 [3]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《中国食品学报》2023年第11期413-422,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(32172149);中国农业科学院科技创新工程项目(CAAS-ASTIP-2021-IFST-02);中央级公益性科研院所基本科研业务费专项(Y2022QC11);自治区重点研发计划-厅厅联动专项(2022B02048)。

摘　　要：植物蛋白相对于动物源性蛋白更加健康,并且更容易被人体消化和吸收,由此获得大量的市场需求。然而,植物蛋白较低的溶解性等加工特性,限制了其在食品中的应用。因具有更好功能特性的蛋白质的需求不断增加,故需应用不同热处理和非热处理的物理加工技术来修饰植物蛋白质。新型物理加工技术在植物蛋白质改性中可以替代低能效、高强度热处理的加工方法。本文综述新型物理改性方法用于植物蛋白质功能修饰的机理以及对蛋白质功能特性的影响,旨在为后续工业加工中提升植物蛋白附加值提供理论参考。Compared with animal-derived protein,plant protein is more healthy and easier to be digested and absorbed by the human body,thus gaining a large market demand.However,the low solubility and other functional properties of plant proteins limit their application in food.The increasing demand for proteins with better functional properties requires the application of physical processing techniques of different heat treatments and non-heat treatments to modify plant proteins.New physical processing technology can replace low energy efficiency and high intensity heat treatment in modification of plant proteins.In this paper,the mechanism and effect of new physical modification methods on the functional modification of plant proteins were reviewed in order to provide theoretical reference for enhancing the added value of plant proteins in subsequent industrial processing.

关 键 词：植物蛋白 新型物理改性 溶解性 功能特性 

分 类 号：TS201.21[轻工技术与工程—食品科学]