阐明组合和加工变量的作用,以定制植物蛋白成分的技术功能
Lorenzo Barozzi1, Stella Plazzotta1, Ada Nucci2
1Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/a, 33100, Udine, Italy.
Current research in food science
|February 6, 2025
概括
选择植物蛋白 (PP) 成分需要了解它们的加工历史,而不仅仅是纯度. 本综述分析了数据,以指导食品公司选择具有可溶性和持水能力等所需功能的PP.
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
- 材料技术 材料技术 材料技术
背景情况:
- 食品公司在选择适当的植物蛋白 (PP) 成分方面面临挑战,原因是缺乏标准化的分类和评估协议.
- 现有的文献数据往往无法比较,阻碍了PP成分在食品中的有效应用.
研究的目的:
- 对PP成分功能的可比文献数据进行全面分析.
- 阐明组合和加工变量对PP成分技术功能的影响.
- 为PP成分的公认分类提供基础,考虑到纯度和工艺历史.
主要方法:
- 从可比的文献数据构建PP成分功能数据库.
- 分析影响PP成分属性的组成和加工因素.
- 对确定PP成分功能性质的方法的审查.
主要成果:
- 豆类蛋白质表现出优越的溶解性和界面特性,而伪谷物蛋白质显示出最高的水容量.
- 非蛋白质成分可以影响接口特性,加工方法显著影响PP成分功能.
- 性提取,同电沉和冷干燥在研究中很常见,但其他方法产生了特定的功能.
结论:
- 了解加工历史对于选择具有所需功能的PP成分至关重要,除了蛋白质的纯度和来源.
- 为了在食品工业中更好地应用PP成分,需要一个统一的分类系统,以计算加工.
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