植物蛋白的改性加工及热点应用领域研究进展  

Research Progress on Modified Processing and Hot Application Areas of Plant Proteins

作　　者：陈金换 安红周[1] 孙嘉瑜 张皓冰 黄泽华 CHEN Jin-huan;AN Hong-zhou;SUN Jia-yu;ZHANG Hao-bing;HUANG Ze-hua(College of Food Science and Engineering,Henan University of Technology,Zhenzhou,Henan 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：《粮油食品科技》2025年第2期83-89,共7页Science and Technology of Cereals,Oils and Foods

基　　金：2023年度中央引导地方科技发展资金项目“新资源蛋白高效生物合成与仿生蛋白肉关键技术研究和产业化应用”(Z20231811011);河南省科技研发计划联合基金(应用攻关类)“大麦β-葡聚糖提升植物基替代蛋白多汁性关键技术研究及应用”(242103810082);河南工业大学小麦玉米深加工国家工程研究中心开放课题计划“基于小麦面筋蛋白水合及组分演变的植物蛋白肉品质调控研究”(NL2022011);国家级大学生创新创业计划项目(202310463057,202210463068,202210463003)。

摘　　要：与动物蛋白相比,植物蛋白的生产低碳环保、资源丰富且营养价值高,但其低溶解性、乳化性和成膜性等特点限制了它们在食品中的应用。本文简要介绍了植物蛋白的改性方法,综述了改性对传统的大豆蛋白、小麦蛋白、微藻蛋白等蛋白质在食品领域中的应用研究和植物肉、植物奶、植物蛋等新兴植物蛋白的开发应用现状。当前的研究除集中在改善蛋白质的功能性、营养性、风味等品质外,更注重提高生物利用度、可持续发展以及开发新型食品或食品添加剂等热点方向。这些研究进展为植物蛋白在食品工业中的进一步应用提供了科学依据,也为满足消费者对健康、环保和多样化食品的需求开辟了新途径。Compared to animal proteins,plant proteins are characterized by low-carbon and environmentally friendly production,abundant resources and high nutritional value.However,their low solubility,emulsification and film-forming properties limit their application in food products.This paper briefly introduced the modification methods of plant proteins and reviewed research on the application of modifications to traditional proteins such as soy protein,wheat protein,and microalgae protein in the food field;the current development and application status of emerging plant proteins such as plant-based meat,plant-based milk,and plant-based eggs are discussed.Studies have shown that current research not only focused improving the functionality,nutritional value,and sensory qualities such as flavor of proteins but also emphasized enhancing bioavailability,sustainablity and developing new food products or food additives.These research advancements have provided a scientific basis for the further application of plant proteins in the food industry and open up new avenues to meet consumer demands for healthy,environmentally friendly,and diverse food products.

关 键 词：植物蛋白 改性 植物基食品 应用 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]