燕麦蛋白的改性及其在燕麦加工中理化性质变化的研究进展  

Modification of oat protein and its changes of physicochemical properties in oat processing:A review

作　　者：宋赛雯 马森[1] 孙冰华[1] 王风 钱晓洁 SONG Saiwen;MA Sen;SUN Binghua;WANG Feng;QIAN Xiaojie(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品与发酵工业》2024年第14期371-378,共8页Food and Fermentation Industries

基　　金：河南省高校科技创新人才项目(23HASTIT033);河南省科技研发计划联合基金项目(232103810066);中国博士后科学基金项目(2023M741513)。

摘　　要：燕麦由于其蛋白质含量高且氨基酸组成全面、配比均衡,受到了消费者的重视,但燕麦的加工以及产品种类仍存在局限性,不同的加工方式和条件会导致燕麦蛋白的损失、聚集和变性并影响其功能特性。物理、化学、酶改性可有效改善燕麦蛋白的结构和功能特性,从而增加其应用前景。因此,该文综述了燕麦蛋白的结构、功能特性及改性对其功能特性的影响,并分析总结不同燕麦制品的加工对燕麦蛋白的影响,以期为我国燕麦加工产品开发提供新思路和理论参考。In recent years,oat has attracted the attention of consumers due to its high protein content,comprehensive amino acid composition,and balanced ratio,but there are still limitations in the processing and product types of oat.Different processing methods and conditions can lead to the loss,aggregation,and denaturation of oat protein and affect its functional properties.Physical,chemical,and enzymatic modification can effectively improve the structure and functional properties of oat protein,thus increasing its application prospect.Therefore,this paper reviewed the structure and functional properties of oat protein and the effects of modification on its functional properties and summarized the effects of different oat product processing on oat protein to provide new ideas and theoretical references for the development of oat-processed products in China.

关 键 词：燕麦蛋白 改性处理 功能特性 燕麦制品 

分 类 号：TS201.2[轻工技术与工程—食品科学]