在食品工业中对蛋白的加工,功能和潜在应用进行了全面的审查
Fatemeh Aghababaei1, David Julian McClements2, Marc Pignitter3
1Aora Health, Calle Via de los Poblados, 17, 28033 Madrid, Spain.
Advances in colloid and interface science
|August 31, 2024
概括
豆蛋白为动物蛋白提供了一个可持续的,负担得起的,营养丰富的替代品. 研究强调了它们在各种行业的潜力,包括食品,化品和药品.
科学领域:
- 食品科学 食品科学 食品科学
- 可持续农业 可持续农业
- 生物化学 生化学
背景情况:
- 全球人口不断增长需要可持续的蛋白质来源.
- 的蛋白质为动物蛋白质提供了一个环保的替代品.
- 是丰富的,负担得起的,营养丰富的,功能多样化的.
研究的目的:
- 审查豆蛋白的化学成分,营养价值和技术功能性质.
- 总结了在豆蛋白提取,净化和改造方面的进展.
- 确定在食品工业中广泛利用豆蛋白的挑战和策略.
主要方法:
- 对豆蛋白研究的文献综述.
- 分析化学成分和营养数据.
- 提取,净化和改造技术的总结.
主要成果:
- 的蛋白质具有理想的营养和功能性质.
- 最近的进展促进了提取和改造方法的改进.
- 工业应用的障碍包括加工和消费者接受.
结论:
- 豆蛋白对各种应用具有显著的潜力.
- 进一步的研究可以克服更广泛的食品工业整合的挑战.
- 应用包括纳米载体,乳化剂,3D食品打印,肉类类似物和生物降解包装.
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