酶法改性-挤压联用技术改善植物蛋白品质特性的研究进展  

Research Progress on Improving Quality Characteristics of Plant Protein by Enzymatic Modification and Extrusion Combined Technology

作　　者：马燕 李红萧 王田林 黄现青[1] 宋莲军[1] 赵建生 李天歌 MA Yan;LI Hongxiao;WANG Tianlin;HUANG Xianqing;SONG Lianjun;ZHAO Jiansheng;LI Tiange(School of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;Henan Shuanghui Investment&Development Co.,Ltd.,Luohe 462000,China)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]河南双汇投资发展股份有限公司,河南漯河462000

出　　处：《食品科技》2025年第1期85-92,共8页Food Science and Technology

基　　金：国家自然科学基金青年基金项目(32201942);河南省重点研发专项(241111110600);国家重点研发计划项目(2022YFD2100505)。

摘　　要：植物蛋白作为一种可持续来源的蛋白质,因其资源丰富、成本低廉、产品多样并对人体健康具有潜在益处,其市场需求在世界范围内迅速增长,但由于植物蛋白自身结构的影响,限制了其在食品工业中的应用。单一的改性方法无法同时实现多种功能性的改善,而酶法改性-挤压联用技术作为一种复合改性方式,通过多种改性策略增大与酶的结合位点,从而显著改善植物蛋白的功能特性,并解决了其应用受限问题,表现出巨大的发展潜力。文章总结了酶法改性技术和挤压技术对植物蛋白的作用机制,并进一步综述了酶法改性-挤压联用技术对植物蛋白品质特性的影响,并对其未来的发展趋势进行了展望,旨在为食品工业中植物蛋白改性的应用提供理论参考。Plant protein as a sustainable source of protein,because of its abundant resources,low cost,diverse products and potential benefits to human health,its market demand is growing rapidly in the world,but because of the impact of plant protein's own structure,its application in the food industry is limited.A single modification method can not achieve multiple functional improvements at the same time.As a composite modification method,enzymatic modifiation-extrusion technolog?y increases the binding site with the enzyme through a variety of modification strategies,thus significantly improving the functional properties of plant proteins and solving the problem of limited application of proteins,showing great development potential.This paper summarizes the mechanism of enzymatic modification technology and extrusion technology on plant protein,and further reviews the research on enzymatic modifiation and extrusion combined technology to improve the quality characteristics of plant protein,and its future development trend is prospected,aiming to provide theoretical reference for the application of plant protein modification in food industry.

关 键 词：酶法改性-挤压联用技术 植物蛋白 品质特性 

分 类 号：TS201.21[轻工技术与工程—食品科学]