常见植物蛋白的分类组成和性质研究概述  

Classification,Composition and Properties of Common Plant Proteins

作　　者：董阳 李晓敏 史玉东[1] 季国志[1] DONG Yang;LI Xiaomin;SHI Yudong;JI Guozhi(Inner Mongolia Mengniu Dairy(Group)Co.,Ltd.,Hohhot,Inner Mongolia 011500,China)

机构地区：[1]内蒙古蒙牛乳业(集团)股份有限公司,内蒙古呼和浩特011500

出　　处：《农产品加工》2024年第2期84-92,共9页Farm Products Processing

摘　　要：在植物蛋白的开发应用过程中,选择合适的植物蛋白原料的细分品类或者对其性质进行改良,对产品的质构和感官特性至关重要。然而在对不同植物蛋白性质的分类研究中,由于蛋白分离提取技术和方式不同,植物蛋白的分类标准并不统一。因此,根据植物蛋白的研究进程,整理了植物蛋白现有的不同分类方法及其性质依据,同时梳理了几种常用植物蛋白原料的蛋白质构成和加工特性,以期给植物蛋白成分的性质研究和加工应用提供参考依据。In the process of development and application of plant protein,it is very important to select appropriate subdivision of plant protein raw materials or to improve their properties for texture and sensory properties of products.However,the classification standards of plant proteins are not unified due to the different techniques and methods of protein separation and extraction.Therefore,according to the research progress of plant protein,the existing classification methods and properties of plant protein were summarized,and the protein composition and processing properties of several commonly used plant protein raw materials were also summarized,in order to provide reference for the research and processing application of plant protein components.

关 键 词：植物蛋白 蛋白分类 Osbern分类 沉降系数分类 免疫学分类 加工性质 

分 类 号：TS202.1[轻工技术与工程—食品科学]