豆蛋白的综合性审查:提取,组成,技术功能性质和新兴的食品应用
Harshi Singhi1, Oguz Kaan Ozturk1
1Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA.
Critical reviews in food science and nutrition
|September 25, 2025
概括
豆蛋白提供一种可持续的植物性蛋白质来源. 修改增强了它们在各种食品应用中的功能,改善了质地,稳定性和消化性.
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
- 植物性蛋白质是一种植物性蛋白质.
背景情况:
- 豆蛋白 (Phaseolus vulgaris L.) 是一个丰富的,未充分利用的植物蛋白质来源.
- 它们的球蛋白具有良好的氨基酸概况和热稳定性,但具有有限的溶解性和乳化特性.
- 提取后的修改对于增强豆蛋白功能至关重要.
研究的目的:
- 审查豆蛋白提取,特征和修改技术.
- 探索新的提取和修改方法,以改善蛋白质功能.
- 评估改性豆蛋白在各种食品系统中的潜力.
主要方法:
- 对豆蛋白的提取,结构和功能性质的文献综述.
- 对物理,化学和生物修饰策略的分析.
- 对新兴技术的评估,如深度性溶剂,冷等离子体和微流体化.
主要成果:
- 豆蛋白需要修改以提高溶解性,乳化和凝.
- 各种物理,化学和生物方法可以改变蛋白质结构并增强功能.
- 新的提取和修改技术显示出增加产量和定制性质的前景.
- 修改后的蛋白质在植物类型,包装和封装中具有潜力,可改善消化能力.
结论:
- 豆蛋白是一种有价值的资源,在食品工业中具有重大潜力.
- 先进的提取和改造技术是释放它们全部技术功能能力的关键.
- 对这些方法的进一步研究将扩大应用,并改善植物性食品的营养特征.
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