豆蛋白分离物作为竞争力的食品成分:来源,成分,功能,以及最先进的制造工艺
Xiangwei Zhu1,2, Xueyin Li1, Xiangyu Liu1
1National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China.
Foods (Basel, Switzerland)
|January 11, 2024
概括
植物蛋白质,特别是豆类,正在成为可持续食品的流行趋势. 本综述详细介绍了脉冲蛋白质的特性和改造策略,以改善食品制造.
科学领域:
- 食品科学与技术 食品科学与技术
- 植物性营养 植物性营养
- 可持续农业 可持续农业
背景情况:
- 全球人口增长和环境问题推动了对可持续,富含营养的食物的需求.
- 植物蛋白因其对健康和环境的好处而越来越受动物蛋白的影响.
- 豆类比大豆和小麦等传统来源提供了农学和营养优势,这些来源可能会引起过敏.
研究的目的:
- 提供对脉冲蛋白的全面了解,弥合其组成,特性和修饰之间的差距.
- 突出脉冲蛋白作为未来食品制造的关键组成部分的潜力.
- 为了解决表征各种脉冲品种及其蛋白质的挑战.
主要方法:
- 关于豆类作物的来源和成分的现有文献的审查.
- 脉冲蛋白的物理化学特性 (界面,聚合,可溶性) 的详细介绍.
- 探索包括化学,物理和酶处理在内的修改策略,重点是非共价复合和酶方法.
主要成果:
- 建立了脉冲成分,蛋白质结构和功能特征之间的联系.
- 确定了影响脉冲蛋白功能的关键物理化学特性.
- 突出了有效的修改策略,以提高清洁标签应用的脉冲蛋白功能.
结论:
- 脉冲蛋白对高性能食品应用具有重大潜力.
- 了解结构-功能关系对于优化脉冲蛋白质利用至关重要.
- 先进的修改技术,特别是酶和非共价方法,是释放脉冲蛋白在清洁标签食品中的全部潜力的关键.
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