椰子粕蛋白乳化改性的研究进展  

Advances in Modification of Coconut Meal Protein

作　　者：张倩 颜林悦之 于志鹏 赵文竹 ZHANG Qian;YAN Linyuezhi;YU Zhipeng;ZHAO Wenzhu(College of Food Science and Technology,Bohai University,Jinzhou 121013,Liaoning,China;School of Food Science and Engineering,Hainan University,Haikou 570228,Hainan,China)

机构地区：[1]渤海大学食品科学与工程学院,辽宁锦州121013 [2]海南大学食品科学与工程学院,海南海口570228

出　　处：《食品研究与开发》2025年第4期200-207,共8页Food Research and Development

基　　金：海南省国际科技合作研发项目(GHYF2024004)。

摘　　要：椰子粕为椰子油加工的主要副产品,含有20%左右的蛋白质,是一种营养价值丰富的植物基蛋白的潜在来源。乳化性是椰子粕蛋白在食品工业应用的重要功能特性之一,但由于其对环境条件(如pH值、盐和温度等)敏感而限制其应用。通过现代生物改性技术对椰子粕蛋白结构进行修饰,可以改善其乳化特性,进而提高椰子粕蛋白的附加值。因此,该文概述椰子粕蛋白的组成、特性及乳化机理。此外,对最新的乳化改性方法进展进行综述,以期为椰子粕蛋白在食品加工业中的应用奠定理论基础。Coconut meal,as a major by-product of coconut oil processing,contains about 20%protein and is a potential source of plant-based proteins with high nutritional values.Emulsification is one of the important functional properties of coconut meal protein for the application in the food industry.However,the application was limited due to the high sensitivity to environmental conditions(e.g.,pH,salt,and temperature).Modifica-tion of coconut meal protein by modern biomodification techniques could improve the emulsifying properties and thus increase the value-added of coconut meal protein.The composition,properties,and emulsification mechanisms of coconut meal protein were introduced.In addition,the latest advances in modification methods were reviewed to lay a theoretical foundation for the application of coconut meal protein in the food processing industry.

关 键 词：椰子粕 乳化特性 改性 植物蛋白 乳化机理 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]