蛋白质通过基本氨基酸的功能调制:机制,应用和未来的前景
Bin Zhu1, Jinjie Yang2, Xumei Feng1
1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Food chemistry
|December 19, 2025
概括
像L-氨酸这样的基本氨基酸 (BAA) 增强了食物蛋白质的功能. 本综述探讨了BAA的特性,与蛋白质的相互作用,以及它们对食品质量的影响,为工业应用提供了基础.
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
- 营养生物化学 营养生物化学
背景情况:
- 蛋白质是重要的食品成分,其功能性质决定了它们的使用.
- 基本氨基酸 (BAA),包括L-氨酸 (L-Arg),L-lysine (L-Lys) 和L-histidine (L-His),可以显著改善蛋白质的功能.
研究的目的:
- 审查BAA的基本特征和制备.
- 总结BAA-蛋白相互作用及其对蛋白质功能性质的影响.
- 探索BAA在食品工业中的当前和未来应用.
主要方法:
- 关于BAA和食品蛋白质的科学研究的文献评论.
- 对BAA与各种蛋白质来源相互作用机制的分析.
- 讨论BAA对蛋白质溶解度,乳化,凝和抗氧化活性的影响.
主要成果:
- BAA与蛋白质相互作用,改变它们的功能性质.
- 在含有BAA的蛋白质系统中观察到增强的溶解性,乳化,凝和抗氧化活性.
- 目前的应用包括改善香肠,surimi和蛋白质粉.
结论:
- BAA为增强食品蛋白质功能提供了宝贵的工具.
- 未来的应用包括食品包装,植物性肉类和脂肪替代品.
- 本综述为在食品技术中利用BAA和食品蛋白提供了理论基础.
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