豆类蛋白质成分的加工策略:对当前和新兴的提取,回收和干燥方法的全面审查
Jasmin S Yang1, Juliana Maria Leite Nobrega De Moura Bell1,2
1Department of Food Science and Technology, University of California, Davis, Davis, CA, USA.
Critical reviews in food science and nutrition
|February 4, 2026
概括
本综述综合了关于脉冲蛋白加工的研究,重点关注提取,回收和干燥如何影响蛋白质产量和质量. 它还探讨了用于可持续和利的植物性成分生产的副产品利用.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 可持续的加工可持续的加工
背景情况:
- 豆类是植物性蛋白质的重要来源,湿分化广泛用于高纯度分离物.
- 脉冲蛋白质加工涉及提取,回收和干燥,条件严重影响产量和质量.
- 优化这些单位的运作对于高效和高质量的脉冲蛋白成分生产至关重要.
研究的目的:
- 审查各种加工方法对脉冲蛋白产量,功能和生物特性的影响.
- 要突出采用整体方法优化脉冲蛋白质加工的研究.
- 探索脉冲蛋白副产品的产业潜力,以实现可持续性和利能力.
主要方法:
- 关于脉冲蛋白提取,回收和干燥技术的现有研究的文献综合.
- 分析pH值,热量和其他加工参数对脉冲蛋白的影响.
- 在脉冲蛋白加工行业内评估副产品价值化策略.
主要成果:
- 加工条件显著影响脉冲蛋白的产量,功能和生物特征.
- 新的和既定的提取,回收和干燥方法在蛋白质质量和产量方面存在不同的权衡.
- 副产品,如粉/纤维和乳清部分,为增强工艺可持续性提供了机会.
结论:
- 为了优化产量和质量,对脉冲蛋白加工采取整体方法至关重要.
- 了解每个单元操作的影响,可以实现有针对性的流程改进.
- 提升副产品的价值可以显著提高豆类蛋白质生产的经济和环境可行性.
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