牛蛋白的全面审查:化学,提取,技术功能,修改和食品应用
Roshanak Zolqadri1, Yonghui Li1
1Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA.
Comprehensive reviews in food science and food safety
|June 25, 2025
概括
牛蛋白 (CP) 提供了一种可持续的植物性替代品,其提取和改造方法提高了其用于各种食品应用的功能. 需要进一步的研究来优化加工和克服诸如异味等局限性.
科学领域:
- 食品科学与技术 食品科学与技术
- 植物蛋白化学 植物蛋白化学
- 营养生物化学 营养生物化学
背景情况:
- 牛 (Vigna unguiculata) 是一种富含营养的豆类,含有20%-32%的蛋白质.
- 对可持续植物蛋白质的需求不断增加,推动了对牛蛋白 (CP) 的研究.
- 对于食品工业的应用,正在探索CP,主要是全球蛋白,白蛋白和谷蛋白.
研究的目的:
- 综合审查牛豆蛋白 (CP) 的化学,提取,功能和应用.
- 分析各种提取和修改技术对CP特性的影响.
- 确定新型食品中使用CP的挑战和未来趋势.
主要方法:
- 对CP的湿式提取 (性,酸性,水性,盐性) 和干式分成方法的审查.
- 对酶,物理和化学修饰策略进行分析,以增强CP功能.
- 检查肉类类似物,食用薄膜和封装技术中的CP应用.
主要成果:
- 提取方法显著影响CP产量,纯度和功能特征.
- 蛋白质修饰可以改善功能属性,但机制需要进一步研究.
- 挑战包括功能有限,资源密集型提取,以及豆类味道不佳.
结论:
- 环保提取和改造技术的进步为CP提供了新的机会.
- 进一步的研究是必要的,以了解修改效应,并优化处理更广泛的应用.
- 牛蛋白具有作为食品工业中可持续成分的巨大潜力.
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