改性技术对酵母蛋白功能特性与结构的影响研究进展  

Progress in the Study of the Effects of Modification Techniques on the Functional Properties and Structure of Yeast Proteins

作　　者：韩朝玮 朱绪春 周麟依 彭宁 赵焱 安宁 刘红芝 HAN Zhaowei;ZHU Xuchun;ZHOU Linyi;PENG Ning;ZHAO Yan;AN Ning;LIU Hongzhi(School of Food and Health,Beijing Technology and Business University/Key Laboratory of Geriatric Nutrition and Health,Ministry of Education,Beijing 100080;Key Laboratory of Yeast Function in Hubei Province,Yichang,Hubei 443003)

机构地区：[1]北京工商大学食品与健康学院/老年营养与健康教育部重点实验室,北京100080 [2]酵母功能湖北省重点实验室,湖北宜昌443003

出　　处：《核农学报》2025年第2期360-368,共9页Journal of Nuclear Agricultural Sciences

基　　金：北京市高层次人才队伍建设项目(19008024075)。

摘　　要：酵母因蛋白质含量丰富、富含人体必须的氨基酸且营养价值高,是天然优质的蛋白来源。但是,溶解性等功能特性限制了酵母蛋白在食品领域的广泛应用。本文从物理改性、化学改性、生物改性3个方面综述了改性技术对酵母蛋白功能特性与结构的影响,分析目前存在的问题并进行展望。本文旨在拓宽酵母蛋白的应用范围,填补因全球动物和植物蛋白人均需求量和年需求量增加导致的市场缺口,为保障全民健康提供支撑。Yeast is a natural and high-quality protein source,notable for its rich protein content,abundance of essential amino acids,and high nutritional value.However,its functional properties,such as solubility,limit the widespread use of yeast proteins in the food industry.This paper reviewd the effects of various modification techniques on the functional properties and structure of yeast proteins,focusing on physical,chemical,and biological modifications.It also analyzed current challenges and future prospects.The goal of the paper was to expand the application of yeast proteins,address the market gap created by the growing global demand for animal and plant proteins,and support national health protection.

关 键 词：酵母蛋白 修饰改性 功能特性 结构表征 

分 类 号：TS201.21[轻工技术与工程—食品科学]