米蛋白的修饰和可溶性增强及其在食品加工中的应用:一篇评论
Jingjing Yang1, Dan Meng1, Zijian Wu1
1Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
Molecules (Basel, Switzerland)
|May 27, 2023
概括
米蛋白是一种无质植物蛋白,由于其成分,溶解度较低. 本研究探讨了改善大米蛋白溶解度的方法,用于更广泛的食品应用.
科学领域:
- 食品科学 食品科学 食品科学
- 蛋白质化学 蛋白质化学
- 植物性蛋白质是一种植物性蛋白质.
背景情况:
- 米蛋白是一种高品质,无质,植物性蛋白质,具有较低的过敏性.
- 它的低溶解度限制了功能性质 (乳化,凝) 和食品工业的应用.
- 提高大米蛋白溶解度对于扩大其使用至关重要.
研究的目的:
- 为了确定低水蛋白溶解度的原因.
- 审查和比较传统和新的修改方法.
- 提出最可持续和最经济的方法来提高可溶性.
主要方法:
- 分析米蛋白结构,重点关注疏水性残留物和结合 (二硫化物,键).
- 传统蛋白质修饰技术及其局限性的审查.
- 对米蛋白最近的复合改进方法的评估.
主要成果:
- 低溶解度归因于高疏水性氨基酸和二硫化物/键.
- 传统方法有缺点;复合方法显示有希望.
- 确定了一种可持续,经济和环保的方法.
结论:
- 了解低溶解度的原因是有效修改的关键.
- 先进的方法比传统的方法提供了更好的解决方案.
- 改性大米蛋白在乳制品,肉类和制品方面具有显著的潜力.
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