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为增强功能性质和消化能力而修改奎诺亚蛋白:一篇综述

Hao Cui^1,2, Siqi Li¹, Debashree Roy¹

¹Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand.

Current research in food science

|October 16, 2023

概括

昆蛋白含有丰富的必需氨基酸,不含质,具有很好的营养价值. 修改可以提高其功能性质和可消化性,用于更广泛的植物性食品应用.

科学领域:

植物性蛋白质研究植物性蛋白质研究
食品科学与技术食品科学与技术
营养生物化学营养生物化学

背景情况:

昆 (Chenopodium 昆威尔德) 是一种植物. 是一种南美伪谷物,因其平衡的氨基酸特征和无质性质而受到重视.
麦种子含有大约17%的高质量蛋白质,主要是11S球蛋白和2S白蛋白,通过二硫化键稳定.
它的营养状况使得昆成为患有乳病的患者的合适选择,也是消费者饮食中日益增长的趋势.

研究的目的:

审查当前提取菜蛋白质的方法.
讨论旨在改善菜蛋白的功能性质和消化能力的修改.
探索昆蛋白在植物性食品中的扩展应用.

主要方法:

关于菜蛋白提取技术的科学文献的综述,重点是性提取.
分析了详细介绍华蛋白各种修改方法的研究.
检查研究对这些修改对蛋白质功能和消化能力的影响.

主要成果:

性提取是分离昆蛋白的主要方法.
修改技术可以显著提高功能性质 (例如,溶解性,乳化) 并提高子蛋白的消化能力.
优化菜蛋白显示出在食品工业中更广泛使用的潜力.

结论:

昆蛋白质是由于其营养质量和无质状态而具有价值的成分.
蛋白质修饰是释放其在各种食品应用中的全部潜力的关键.
对提取和改造的进一步研究可以扩大菜蛋白在植物性食品中的作用.

关键词:

可消化性可消化性功能性质是一种功能性质.蛋白质修饰是一种蛋白质修饰.昆诺亚蛋白质是一种昆诺亚蛋白质.

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