豆蛋白作为植物蛋白的新兴来源:对生产方法,功能性质,修改及其潜在应用的审查
Qiqian Feng1, Zhitao Niu1, Siqi Zhang1
1Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China.
Journal of the science of food and agriculture
|November 7, 2023
概括
豆蛋白为动物蛋白提供了高质量的替代品,具有营养和功能上的好处. 研究审查了其在植物性食品,肉类替代品等方面的特性和应用.
科学领域:
- 食品科学 食品科学 食品科学
- 植物生物化学 植物生物化学
- 营养科学 营养科学
背景情况:
- 消费者对植物性蛋白质的兴趣正在增加,作为动物蛋白质的替代品.
- 豆蛋白正在成为一种重要的豆类来源,与大豆和豆相美.
- 豆8S环球蛋白与大豆β-凝聚素具有结构上的相似之处.
研究的目的:
- 审查豆蛋白的组成,营养价值和生产.
- 探索豆蛋白的功能性质和修饰技术.
- 突出豆蛋白在各种食品中的潜在应用.
主要方法:
- 关于豆蛋白的科学研究的文献综述.
- 营养和功能性质的分析.
- 检查蛋白质修饰技术和应用.
主要成果:
- 豆蛋白具有高营养价值和独特的功能特征.
- 各种修改技术可以提高其适用性.
- 在植物性产品,肉类类型,面条和食用薄膜中展示了潜力.
结论:
- 豆蛋白是一种有前途的高质量的植物蛋白资源.
- 它的多功能性支持其在各种食品工业应用中的使用.
- 有助于满足消费者对替代蛋白质来源的需求.
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