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蛋白:关于提取,功能和结构表征以及新兴应用方面的进展的综述

Sakshi Singh¹, Mehvish Habib¹, Debarchan Mondal²

¹Department of Food Technology, Jamia Hamdard, 110062 New Delhi, India.

International journal of biological macromolecules

|June 14, 2025

概括

蛋白提供了一个可持续的食品替代品,因为它的高含量和适应性. 在加工和改造方面的创新提高了其在各种食品应用中的使用,克服了消化能力的挑战.

科学领域:

食品科学食品科学食品科学
农业科学农业科学
生物化学生物化学

背景情况:

全球人口和粮食需求不断增长,推动了对可持续蛋白质来源的需求.
由于作物适应性和高蛋白质含量,蛋白是一种有前途的替代品.
一些基因型中的宁等生物活性化合物增加了功能性质.

研究的目的:

综合审查蛋白的生物化学组成,营养价值和功能属性.
探索蛋白的提取和净化方法的进步.
为了确定在食品应用中利用黄蛋白的挑战和创新解决方案.

主要方法:

审查现有的关于黄蛋白的文献.
生物化学成分和营养价值的分析.
探索提取技术 (酶解水解,超声波,基于溶剂的方法).
研究蛋白质修饰和食品配方策略.

主要成果:

Sorghum 蛋白质具有宝贵的生化和营养特性.
先进的提取方法可以提高蛋白质的产量,可消化性和可溶性.
蛋白质修饰和配方策略解决了诸如疏水性和反营养因素等挑战.

结论:

的蛋白质显示出作为可持续的功能性食品成分的巨大潜力.
克服消化和加工方面的挑战是食品工业更广泛采用的关键.
蛋白可以用于无质食品,乳化剂,可生物降解包装和营养药物配送系统.

关键词:

可消化性可消化性提取提取提取功能性质功能性质功能性质卡菲林斯 (Kafirins) 是一个不信的宗教.Sorghum 蛋白质是 Sorghum 的一种蛋白质.

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