综述与专题评论

芸豆蛋白功能特性及改性的研究进展

  • 张紫帆 ,
  • 邬思思 ,
  • 刘春秀 ,
  • 宋雪琳 ,
  • 马铁铮
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  • 1(北京工商大学 食品与健康学院,北京,100048)
    2(北京工商大学,食品添加剂与配料北京高校工程研究中心,北京,100048)
    3(中粮粮谷控股有限公司,北京,100101)
第一作者:硕士研究生(马铁铮副教授为通信作者,E-mail:matiezheng@btbu.edu.cn)

收稿日期: 2022-12-21

  修回日期: 2023-01-19

  网络出版日期: 2024-04-09

基金资助

北京市属高校高水平教师队伍建设支持计划青年拔尖人才培育计划项目(CIT&TCD201904029)

Recent progress on the functional properties and modification of kidney bean protein

  • ZHANG Zifan ,
  • WU Sisi ,
  • LIU Chunxiu ,
  • SONG Xuelin ,
  • MA Tiezheng
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  • 1(School of Food and Health, Beijing Technology and Business University, Beijing 100048, China)
    2(Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China)
    3(COFCO Grains Holdings Limited, Beijing 100101, China)

Received date: 2022-12-21

  Revised date: 2023-01-19

  Online published: 2024-04-09

摘要

芸豆是中国传统豆类资源的一种,芸豆的营养组成较为全面,芸豆蛋白所含的氨基酸种类齐全,必需氨基酸含量较高。芸豆蛋白的功能特性在植物蛋白中具有优势,但相关研究和综述尚且较少。该文对芸豆蛋白的提取方法、功能特性和改性研究进行了综述,着重阐述了芸豆蛋白的各种功能特性以及不同改性方法对其功能特性的影响。针对芸豆蛋白的利用率较低、高附加值产品稀缺的技术难题提出展望,为提高芸豆蛋白的加工实用性及扩大其应用范围提供理论支撑。

本文引用格式

张紫帆 , 邬思思 , 刘春秀 , 宋雪琳 , 马铁铮 . 芸豆蛋白功能特性及改性的研究进展[J]. 食品与发酵工业, 2024 , 50(5) : 357 -366 . DOI: 10.13995/j.cnki.11-1802/ts.034670

Abstract

Kidney bean is a traditional Chinese legume resource with a more comprehensive nutritional composition.Kidney bean protein contains a full range of amino acids, with a high content of essential amino acids.Kidney bean protein has relatively good functional properties, but there are few related studies.In this paper, the extraction methods, functional properties, and modification studies of kidney bean protein were reviewed.The various functional properties of kidney bean protein and the influence of different modification methods on them were emphatically described.This paper presents a vision for the technical challenges of low utilization of kidney bean protein and the scarcity of high value-added products, providing theoretical support for improving the practicality of processing kidney bean protein and expanding its application ranges.

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