综述与专题评论

影响植物蛋白溶解性内外因素研究现状

  • 王悦 ,
  • 王远利 ,
  • 王紫琳 ,
  • 管春花 ,
  • 陶亮 ,
  • 田洋
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  • 1(云南农业大学 食品科学技术学院,云南 昆明,650201)
    2(食药同源资源开发与利用教育部工程研究中心,云南 昆明,650201)
    3(云南省精准营养与个性化食品制造重点实验室,云南 昆明,650201)
第一作者:硕士研究生(陶亮副教授与田洋教授为共同通信作者,E-mail:taowuliang@163.com;tianyang1208@163.com)

收稿日期: 2024-01-04

  修回日期: 2024-02-01

  网络出版日期: 2024-11-01

基金资助

云南省农业联合专项面上项目 (202101BD070001-080);云南省基础研究计划面上项目 (202101AT070215);云南省科技重大专项(202102AE090027-2); 云南省凤庆县核桃产业科技特派团(202204BI090012)

Current research status on internal and external factors affecting solubility of plant proteins

  • WANG Yue ,
  • WANG Yuanli ,
  • WANG Zilin ,
  • GUAN Chunhua ,
  • TAO Liang ,
  • TIAN Yang
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  • 1(College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China)
    2(Engineering Research Center for the Development and Utilization of Food and Medicine Homologous Resources, Kunming 650201, China)
    3(Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, Kunming 650201, China)

Received date: 2024-01-04

  Revised date: 2024-02-01

  Online published: 2024-11-01

摘要

植物蛋白具有资源丰富、营养价值优良、价格低廉、环境污染小的优点,是十分优质的食品加工原辅料。但大部分植物蛋白水溶性较差,应用于水基食品中常存在产品稳定性差、易沉淀、口感不佳的缺陷,在实际生产加工中应用受限。植物蛋白精深加工产业发展不足,大量蛋白质资源仅用作饲料或肥料,不仅资源浪费极大且污染环境。目前,随着植物基产品的不断发展,关于植物蛋白溶解度及增溶技术的相关研究逐渐成为热点,并取得一定进展,但相关内容及研究结果的综合论述较少。因此,该文旨在综述影响植物蛋白溶解性的内外因素,并整理提高溶解度的相关技术,以期为植物蛋白增溶技术发展及植物蛋白产品研发提供理论参考。

本文引用格式

王悦 , 王远利 , 王紫琳 , 管春花 , 陶亮 , 田洋 . 影响植物蛋白溶解性内外因素研究现状[J]. 食品与发酵工业, 2024 , 50(20) : 375 -384 . DOI: 10.13995/j.cnki.11-1802/ts.038482

Abstract

Plant proteins offer abundant resources, excellent nutritional value, low cost, and minimal environmental impact, making them become a type of high-quality raw material for food processing.However, their poor water solubility often results in poor product stability and taste defects when applied to water-based food products, limiting their use in actual production and processing applications.The plant protein deep processing industry is underdeveloped, resulting in a significant amount of protein resources being used solely as feed or fertiliser.This situation not only leads to a great waste of resources but also enhances environmental pollution.Currently, as plant-based products continue to develop, research on the solubility of plant proteins and solubilisation technology has become a popular topic and has made significant progress.However, there have been fewer comprehensive discussions on the related content and research results.The purpose of this paper was to review the internal and external factors affecting the solubility of plant proteins and to collate the relevant technologies to improve solubility.This study will provide theoretical references for the research and development of plant protein solubilisation technology and plant protein products.

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