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最近大豆蛋白加工技术的进步:对制备的审查,对形状和功能性质的改变

Zhijie Huang¹, Yuanyuan Qu¹, Xiaohan Hua¹

¹College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.

International journal of biological macromolecules

|July 19, 2023

概括

植物性肉类替代品使用大豆蛋白 (SPs) 来实现可持续和健康的饮食. 处理技术修改了SPs的SPs.

科学领域:

食品科学与技术食品科学与技术
生物化学生物化学
可持续农业可持续农业

背景情况:

对可持续发展和健康意识的日益增长的需求推动了植物性肉类替代品的增长.
大豆蛋白 (SPs) 被认为是环保的,高质量的蛋白质来源,具有平衡的氨基酸特征.

研究的目的:

审查由各种加工技术引起的大豆蛋白 (SPs) 的构造变化.
阐明加工诱导的结构变化与SPs.中由此产生的功能修改之间的关系.
为开发新的营养和功能性大豆食品提供见解.

主要方法:

分析传统和新兴的食品加工技术对食品加工产品的影响.
讨论包括热处理,发酵,酶催化,高水静压,高强度超声波,大气冷等离子体,高湿度挤出,糖化,脉冲紫外线和多相互作用的方法.
审查与功能性质修改相关的结构变化研究.

主要成果:

不同的加工技术导致大豆蛋白 (SPs) 发生显著的结构变化.
这些结构变化导致SPs的物理化学和功能性质发生了变化.
特定的处理方法和由此产生的SP功能变化之间存在明显的联系.

结论:

了解加工诱导的结构功能关系是优化大豆蛋白应用的关键.
新兴和传统技术提供了多种途径来定制SP用于功能性食品开发.
在SP加工方面的进步为扩大大豆市场和产业提供了重大潜力.

关键词:

规范性变化规范性变化规范性变化功能性的功能性.工业应用工业应用处理技术的处理技术.大豆蛋白质是大豆中的蛋白质.

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