大米蛋白结构调控及其在植物蛋白肉中的潜在应用研究进展  

Research progress on the structural regulation of rice protein and its potential application in plant-based meat

作　　者：杨壮 王莉 王鹏 于帆 宋佳琪 肖志刚 YANG Zhuang;WANG Li;WANG Peng;YU Fan;SONG Jia-qi;XIAO Zhi-gang(College of Grain,Shenyang Normal University,Shenyang 110034,Liaoning,China;College of Food Science and Technology,Bohai University,Jinzhou 121013,Liaoning,China)

机构地区：[1]沈阳师范大学粮食学院,辽宁沈阳110034 [2]渤海大学食品科学与工程学院,辽宁锦州121013

出　　处：《粮食与油脂》2025年第2期6-11,31,共7页Cereals & Oils

基　　金：国家自然科学基金项目(32072139、32001742)。

摘　　要：介绍了国内外大米蛋白结构调控方法,总结了大米蛋白结构改变对其功能特性的影响,对改性大米蛋白在植物肉中的潜在应用趋势进行了展望,旨在为拓宽大米蛋白在植物蛋白肉中的应用提供参考。The methods of structural regulation of rice protein at domestic and abroad were introduced.The effects of structural changes of rice protein on its functional properties were summarized,and the potential application trend of modified rice protein in plant-based meat was prospected,aiming to provide a reference for broadening the application of rice protein in plant-based meat.

关 键 词：大米蛋白 结构调控 改性 植物肉 

分 类 号：TS201.2[轻工技术与工程—食品科学]