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酶法改性豌豆蛋白及其在食品工业中的应用研究进展

  • 赵秋艳 ,
  • 陈伊超 ,
  • 王田林 ,
  • 马燕 ,
  • 黄现青 ,
  • 赵建生 ,
  • 宋莲军 ,
  • 李天歌
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  • 1(河南农业大学 食品科学技术学院,河南 郑州,450002)
    2(双汇投资发展股份有限公司,河南 漯河,462300)
第一作者:硕士,教授(李天歌副教授为通信作者,E-mail:litiange@henau.edu.cn)

收稿日期: 2024-09-10

  修回日期: 2024-10-31

  网络出版日期: 2025-08-22

基金资助

国家自然科学基金项目(32101966);河南省重点研发专项(241111110600)

Research progress on enzymatically modified and application of pea protein in food industry

  • ZHAO Qiuyan ,
  • CHEN Yichao ,
  • WANG Tianlin ,
  • MA Yan ,
  • HUANG Xianqing ,
  • ZHAO Jiansheng ,
  • SONG Lianjun ,
  • LI Tiange
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  • 1(School of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China)
    2(Shuanghui Investment & Development Co. Ltd., Luohe 462300, China)

Received date: 2024-09-10

  Revised date: 2024-10-31

  Online published: 2025-08-22

摘要

豌豆蛋白具有价格低廉、氨基酸丰富和致敏性低等优点,是替代动物蛋白的优选植物蛋白之一。通过改性处理可以改善豌豆蛋白功能和营养健康上的不足,从而提升豌豆蛋白在食品领域的应用价值。酶法改性是改性豌豆蛋白中应用较多且效果较好的改性方式之一。酶法改性中酶制剂的选择和处理方式不同导致的结果复杂多样。该文首先对豌豆蛋白的组成进行概述,接着总结了酶法改性豌豆蛋白的作用类型,最后综述了酶法改性豌豆蛋白在食品工业中的应用情况,以期为豌豆蛋白在食品原料和加工业中的发展提供理论支撑。

本文引用格式

赵秋艳 , 陈伊超 , 王田林 , 马燕 , 黄现青 , 赵建生 , 宋莲军 , 李天歌 . 酶法改性豌豆蛋白及其在食品工业中的应用研究进展[J]. 食品与发酵工业, 2025 , 51(15) : 401 -408 . DOI: 10.13995/j.cnki.11-1802/ts.041008

Abstract

Pea protein has the advantages of low price, rich in amino acids, and low allergenicity, making it one of the preferred plant proteins to replace animal proteins.The functional and nutritional health deficiencies of pea protein can be improved through modification to enhance the application value of pea protein in the food industry.Enzymatic modification is one of the most widely used and effective modification methods in modified pea protein.The different choices and processing methods of enzyme preparations in enzymatic modification result in complex and diverse outcomes.In this paper, the composition of pea protein is summarized, then the types of enzymatically modified pea protein are summarized, and finally the application of enzymatic modified pea eggs in the food industry is summarized, providing theoretical support for the development of pea protein in food raw materials and processing industry.

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