油蛋白质的技术功能属性:提取和改造技术的影响
Gurjeet Kaur1, Navjot Kaur1, Ritika Wadhwa1
1Food Grains and Oilseeds Processing Division, ICAR-Central Institute of Post-harvest Engineering & Technology, Ludhiana, India.
Critical reviews in food science and nutrition
|December 28, 2023
概括
来自油的植物蛋白质分离物和缩物越来越受欢迎. 本综述涵盖了提取方法和修改,以提高食品应用中的蛋白质功能.
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
- 生物技术是生物技术.
背景情况:
- 基于植物的蛋白质分离物和缩物因营养,功能和宗教原因越来越受欢迎.
- 油是有价值的蛋白质的重要来源,推动了蛋白质分离物/缩物生产的探索.
研究的目的:
- 提供从油中提取传统和新型蛋白质的方法的概述.
- 检查提取和修改对蛋白质水合,表面性质和风湿学特征的影响.
- 审查蛋白质修饰技术及其对新型食品配方功能的影响.
主要方法:
- 植物蛋白的传统和新型提取技术的概述.
- 对蛋白质功能进行物理,化学和生物修饰方法的分析.
- 审查研究蛋白质微观结构和物理性能改变的研究.
主要成果:
- 提取方法显著影响蛋白质水合,表面特性和风湿学.
- 蛋白质修饰技术改变了微观结构,增强了功能性质.
- 改性蛋白在先进的食品产品开发中显示出相当大的潜力.
结论:
- 有效的提取和修改策略对于优化植物蛋白功能至关重要.
- 量身定制的蛋白质修饰可以在食品工业中解锁新的应用.
- 对植物蛋白加工的进一步研究对于可持续的食品解决方案至关重要.
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