植物性蛋白质:先进的提取技术,相互作用,物理化学和功能特性,食品和相关应用,以及健康益处
Ahmed K Rashwan1,2,3, Ahmed I Osman4, Asem M Abdelshafy5
1Department of Traditional Chinese Medicine, School of Medicine, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou, China.
Critical reviews in food science and nutrition
|November 15, 2023
概括
植物性蛋白质 (PBPs) 为动物蛋白质提供了一个可持续的替代品. 优化提取和了解pH和离子强度等环境因素是解锁其高功能性质的关键,用于各种食品应用.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 植物性蛋白质 (PBPs) 丰富且具有成本效益,但在食品中直接使用不足.
- 目前的局限性来自于它们作为动物料的使用,需要改进直接人类消费的方法.
- 本次审查解决了在食品和其他行业中加强PBP利用的需要.
研究的目的:
- 综合审查影响PBP属性的因素.
- 探索蛋白质相互作用和提取方法,以获得最佳的PBP产品开发.
- 突出基于PBP的产品的功能和健康益处.
主要方法:
- 对不同环境条件下的PBP特性 (pH,温度,离子强度) 现有文献的审查.
- 对蛋白质相互作用机制的分析,重点关注静电相互作用.
- 评估各种提取技术,包括酶,超声波,微波,脉冲电场和高压辅助方法.
主要成果:
- 环境因素显著影响PBP的物理化学和功能性质.
- 溶解度,乳化能力和发泡能力对pH值和离子强度高度敏感.
- 使用先进的技术可以实现高达95%的提取产量,具有高功能性.
- 静电相互作用对于形成蛋白质/多糖复合体至关重要.
结论:
- 通过了解环境因素的影响,可以确定PBP加工的最佳条件.
- 先进的提取方法显著改善了PBP的产量和功能性质.
- PBP对于创建创新产品,如乳制品替代品,3D打印食品,肉类类型,纳米颗粒和生物塑料等是多功能性的.
- PBP具有宝贵的生物活性,包括抗氧化剂,抗糖尿病和抗微生物特性.
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