关于杏仁核种子蛋白和的综述:生物功能和食品应用
Xuchun Zhu1, Tong Meng1, Feiyue Ren1
1Beijing Technology and Business University, Beijing 100080, China.
International journal of biological macromolecules
|December 22, 2024
概括
杏仁核种子蛋白提供可持续的蛋白质来源,但优化提取和降低过敏性是释放其在食品和制药中的潜力的关键. 对于功能性食品和治疗剂的开发,需要进一步的研究.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 可持续农业 可持续农业
背景情况:
- 杏仁核种子蛋白 (AKSP) 是丰富的农业副产品,蛋白质含量高 (>60%).
- 现有的AKSP研究主要涉及成分和结构,有限的重点是提取和生物活性制备.
- 全球蛋白质短缺和可持续的资源利用凸显了像AKSP这样的替代蛋白质来源的需要.
研究的目的:
- 审查AKSP的营养价值,降低过敏性策略和生物活性功能.
- 探索AKSP在食品技术和制药领域的应用.
- 确定AKSP价值化的挑战和未来研究方向.
主要方法:
- 文献综述综合了关于AKSP的当前研究.
- 提取方法和生物活性制备技术的分析.
- 评估AKSP的营养和功能性质.
主要成果:
- AKSP具有显著的营养价值和生物活性生成潜力.
- 目前正在探索减少AKSP过敏性的策略.
- AKSP显示出在功能性食品和制药开发中的应用的前景.
结论:
- 提升AKSP的价值可以有助于解决蛋白质稀缺问题,促进可持续发展.
- 优化提取,减轻过敏性和开发多种生物活性对于AKSP利用至关重要.
- 跨学科研究对于推进AKSP衍生的功能性食品和治疗剂至关重要.
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