挤压对豌豆蛋白构象调控及其与组织化结构关联性的研究进展  

Research Progress on the Conformational Regulation of Pea Protein by Extrusion and Its Correlation with Textural Structure

作　　者：宋佳琪 于小帅 段玉敏 于帆 杨壮 曾江垲 李凡 王娜 王鹏 肖志刚 Song Jiaqi;Yu Xiaoshuai;Duan Yumin;Yu Fan;Yang Zhuang;Zeng Jiangkai;Li Fan;Wang Na;Wang Peng;Xiao Zhigang(College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034;College of Food Science and Technology,Bohai University,Jinzhou 121013;College of Light Industry,Liaoning University,Shenyang 110036)

机构地区：[1]沈阳师范大学粮食学院,沈阳110034 [2]渤海大学食品科学与工程学院,锦州121013 [3]辽宁大学轻型产业学院,沈阳110036

出　　处：《中国粮油学报》2025年第3期200-208,共9页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金项目(32072139);沈阳市粮油深加工重点实验室课题基金项目(2023001,2023009);辽宁省教育厅基本科研项目面上项目(LJKMZ20220444)。

摘　　要：豌豆是我国第二大豆类作物,在食品中应用广泛。随着挤压技术的发展,已有大量研究证实豌豆蛋白构象变化与其组织化结构之间存在关联性,但仍缺乏豌豆蛋白微观结构变化对其宏观组织化结构影响的系统报道。为了扩展豌豆蛋白在食品领域的应用,本文对豌豆蛋白的构象进行概述,简要介绍了挤压处理对豌豆蛋白微观结构的影响,重点阐述了挤压过程中挤压参数以及外源性蛋白质、多糖、脂质等组分对豌豆蛋白组织化结构的影响,并总结了挤压过程中豌豆蛋白的构象变化与其组织化结构的关联性,旨在为豌豆蛋白在挤压加工食品开发中的应用提供参考。As the second-largest legume crop in China,peas have been extensively utilized in food production.With the advancement of extrusion technology,the correlation between the conformational changes in pea protein and their textural properties has been substantiated by substantial research.However,there is still a lack of comprehensive reports on how microscopic structural changes in pea proteins influence their macroscopic textural characteristics.To enhance the application of pea proteins in the food industry,this article provides an overview of their structural properties.It discusses the effects of extrusion processing on the microstructure of pea proteins and explores how extrusion parameters,as well as the addition of exogenous proteins,polysaccharides,and lipids,affect the textural structure of pea proteins.Additionally,this article summarizes the relationship between the conformational changes and the textural properties during extrusion,offering insights that could guide the use of pea proteins in the development of extruded food products.

关 键 词：挤压技术 豌豆蛋白 构象 组织化结构 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]