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先进的小米蛋白加工,以设计植物性全食:一篇综述

Kingkan Pongtong¹, Ranjit Singh^1,2, Chaiwut Gamonpilas³

¹Department of Food, Agriculture and Natural Resources, Asian Institute of Technology, Pathum Thani, Thailand.

Journal of the science of food and agriculture

|October 18, 2025

概括

小米蛋白提供了一个可持续的,无质的替代品,以满足全球不断增长的蛋白质需求. 创新的加工方法提高了它们的营养和功能性质,为下一代的全食提供了新的产品.

科学领域:

食品科学与技术食品科学与技术
可持续农业可持续农业
营养生物化学营养生物化学

背景情况:

全球人口不断增长需要可持续和营养丰富的蛋白质来源.
植物性蛋白质,特别是小米蛋白质,正在成为可行的替代品.
千叶有一种丰富的营养特征,包括无质蛋白质,纤维,矿物质和.

研究的目的:

审查小米蛋白质作为可持续的食物来源.
探索先进的加工技术,以提高小米蛋白质的特性.
评估小米蛋白在食品开发中的技术功能特性和应用.

主要方法:

审查绿色和非热处理技术 (高压处理,超声波,冷等离子体).
对生物处理策略 (发芽,发酵) 的评估,以提高生物可用性和可消化性.
分析技术功能性质,如凝,乳化和发泡.

主要成果:

小米蛋白质具有丰富的营养和无质.
先进的加工和生物加工显著提高了蛋白质的生物可用性,消化性和功能.
小米蛋白在食品应用中表现出有希望的技术功能性质,包括与豆类蛋白混合时的肉类类型.

结论:

小米蛋白质是推动可持续粮食系统的关键.
创新的加工和战略混合可以克服诸如反营养因素和消费者认知等挑战.
小米蛋白质为开发下一代全食和营养平衡产品提供了巨大的潜力.

关键词:

生物加工是一种生物加工.设计师食品设计师食品小米蛋白质小米蛋白质非热处理的加工.的技术功能性质.

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