[1] LU Z X,HE J F,ZHANG Y C,et al.Composition,physicochemical properties of pea protein and its application in functional foods[J/OL].Critical Reviews in Food Science and Nutrition,2019.https://doi.org/10.1080/10408398.2019.1651248.
[2] 张守文,程宇.豌豆的营养成分及在食品工业中的应用—有待进一步深入开发的食品配料[J].中国食品添加剂,2014 (4):154-158.
ZHANG S W,CHENG Y.The nutritional ingredient of pea and and its application in food industry[J].China Food Additives,2014 (4):154-158.
[3] BOYE J,ZARE F,PLETCH A.Pulse proteins:Processing,characterization,functional properties and applications in food and feed[J].Food Research International,2010,43(2):414-431.
[4] PENG W,KONG X,CHEN Y,et al.Effects of heat treatment on the emulsifying properties of pea proteins[J].Food Hydrocolloids,2016,52:301-310.
[5] 计红芳,李莎莎,张令文,等.豌豆蛋白对牛肉盐溶蛋白共混凝胶特性的影响[J].食品与发酵工业,2019,45(9):89-95.
JI H F,LI S S,ZHANG L W,et al.Effects of pea protein on co-gel properties of salt-soluble proteins in beef[J].Food and Fermentation Industries,2019,45(9):89-95.
[6] GUO Q,SU J,YUAN F,et al.Preparation,characterization and stability of pea protein isolate and propylene glycol alginate soluble complexes[J].LWT,2019,101:476-482.
[7] BOGAHAWATHTHA D,CHAU N H B,TRIVEDI J,et al.Impact of selected process parameters on solubility and heat stability of pea protein isolate[J].LWT,2019,102:246-253.
[8] GLUSAC J,DAVIDESKO-VARDI I,ISASCHAR-OVDAT S,et al.Tyrosinase-crosslinked pea protein emulsions:Impact of zein incorporation[J].Food Research International,2019,116:370-378.
[9] 师伟伟.豌豆粉丝副产物中蛋白质的提取及性能改善[D].无锡:江南大学,2014.
SHI W W.The extraction and property improvement of protein from pea starch noodles’ by-product[D].Wuxi:Jiangnan University,2014.
[10] SHEVKANI K,SINGH N,KAUR A,et al.Structural and functional characterization of kidney bean and field pea protein isolates:A comparative study[J].Food Hydrocolloids,2015,43:679-689.
[11] CHAO D,ALUKO R E.Modification of the structural,emulsifying,and foaming properties of an isolated pea protein by thermal pretreatment[J].CyTA-Journal of Food,2018,16(1):357-366.
[12] LIU Y,WANG D,WANG J,et al.Functional properties and structural characteristics of phosphorylated pea protein isolate[J].International Journal of Food Science &Technology,2020,55:2 002-2 010.
[13] 朱建华.豌豆蛋白质的特性[J].商业科技开发,1996 (4):32-33.
ZHU J H.Characteristics of pea protein[J].Science and Technology of Cereals,Oils and Foods,1996 (4):32-33.
[14] PALANDER S,LAURINEN P,PERTTILÄ S,et al.Protein and amino acid digestibility and metabolizable energy value of pea (Pisum sativum),faba bean (Vicia faba) and lupin (Lupinus angustifolius) seeds for turkeys of different age[J].Animal feed science and technology,2006,127(1-2):89-100.
[15] 王喜波,聂鑫,廖一,等.大豆蛋白与千叶豆腐品质特性的关系研究[J].食品科学,2020,41(7):30-37.
WANG X B,NIE X,LIAO Y,et al.Relationship between soybean protein and qianye tofu quality[J].Food Science,2020,41(7):30-37.
[16] 计红芳,李莎莎,王雪菲,等.豌豆蛋白对牛肉盐溶蛋白理化性质及二级结构的影响[J].食品与发酵工业,2019,45(7):109-115.
JI H F,LI S S,WANG X F,et al.Effects of pea protein on physicochemical properties and secondary structure of beef salt-soluble proteins[J].Food and Fermentation Industries,2019,45(7):109-115.
[17] 马宁,魏姜勉.豌豆蛋白的改性及其开发利用研究进展[J].中国市场,2015 (32):231-233.
MA N,WEI J M.Research progress on modification and utilization of pea protein[J].China Market,2015 (32):231-233.
[18] REINKENSMEIER A,BUBLER S,SCHLÜTER O,et al.Characterization of individual proteins in pea protein isolates and air classified samples[J].Food Research International,2015,76:160-167.
[19] LAM A C Y,CAN KARACA A,TYLER R T,et al.Pea protein isolates:Structure,extraction,and functionality[J].Food Reviews International,2018,34(2):126-147.
[20] MERTENS C,DEHON L,BOURGEOIS A,et al.Agronomical factors influencing the legumin/vicilin ratio in pea (Pisum sativum L.) seeds[J].Journal of the Science of Food and Agriculture,2012,92(8):1 591-1 596.
[21] KARACA A C,LOW N,NICKERSON M.Emulsifying properties of chickpea,faba bean,lentil and pea proteins produced by isoelectric precipitation and salt extraction[J].Food Research International,2011,44(9):2 742-2 750.
[22] 卢菊慧.豌豆蛋白的乳化特性及其影响机制研究[D].无锡:江南大学,2018.
LU J H.Study on the emulsifying property of pea proteins and its influencing mechanism[D].Wuxi:Jiangnan University,2018.
[23] BARAC M,CABRULO S,STANOJEVIC S,et al.Functional properties of protein hydrolysates from pea (Pisum sativum L.) seeds[J].International Journal of Food Science &Technology,2012,47(7):1 457-1 467.
[24] O′SULLIVAN J,MURRAY B,FLYNN C,et al.The effect of ultrasound treatment on the structural,physical and emulsifying properties of animal and vegetable proteins[J].Food Hydrocolloids,2016,53:141-154.
[25] BURGER T G,ZHANG Y.Recent progress in the utilization of pea protein as an emulsifier for food applications[J].Trends in Food Science &Technology,2019,86:25-33.
[26] 何伟明,叶劲松,师洁.蛋白质改性对禽蛋粉加工性能影响的研究进展[J].食品与机械,2018,34(10):37.
HE W M,YE J S,SHI J.Research progress of the effects of protein modification on the processing properties of poultry egg powder[J].Food &Machinery,2018,34(10):37.
[27] 王迪,代蕾,高彦祥.蛋白质酶法改性研究进展[J].食品科学,2018,39(15):233-239.
WANG D,DAI L,GAO Y X.Progress in enzymatic modification of proteins[J].Food Science,2018,39(15):233-239.
[28] 郭超凡,王云阳.蛋白质物理改性的研究进展[J].食品安全质量检测学报,2017,8(2):428-433.
GUO C F,WANG Y Y.Research progress on physical modification methods of protein[J].Journal of Food Safety &Quality,2017,8(2):428-433.
[29] CHAO D,JUNG S,ALUKO R E.Physicochemical and functional properties of high pressure-treated isolated pea protein[J].Innovative Food Science &Emerging Technologies,2018,45:179-185.
[30] WANG L,ZHANG X,LIU F,et al.Study of the functional properties and anti-oxidant activity of pea protein irradiated by electron beam[J].Innovative Food Science &Emerging Technologies,2017,41:124-129.
[31] MCCARTHY N A,KENNEDY D,HOGAN S A,et al.Emulsification properties of pea protein isolate using homogenization,microfluidization and ultrasonication[J].Food Research International,2016,89:415-421.
[32] QAMAR S,BHANDARI B,PRAKASH S.Effect of different homogenisation methods and UHT processing on the stability of pea protein emulsion[J].Food Research International,2019,116:1 374-1 385.
[33] JIANG S,DING J,ANDRADE J,et al.Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments[J].Ultrasonics Sonochemistry,2017,38:835-842.
[34] 王忠合,王军,陈长流,等.超声波辅助酶解豌豆分离蛋白的动力学及酶解物功能特性研究[J].中国食品学报,2015,15(4):103-109.
WANG Z H,WANG J,CHEN C L,et al.Ultrasound-assisted enzymatic hydrolysis kinetics of pea protein isolate and functional properties of hydrolysates[J].Journal of Chinese Institute of Food Science and Technology,2015,15(4):103-109.
[35] JIANG J,ZHU B,LIU Y,et al.Interfacial structural role of pH-shifting processed pea protein in the oxidative stability of oil/water emulsions[J].Journal of Agricultural and Food Chemistry,2014,62(7):1 683-1 691.
[36] LIU S,ELMER C,LOW N H,et al.Effect of pH on the functional behaviour of pea protein isolate-gum Arabic complexes[J].Food Research International,2010,43(2):489-495.
[37] ZHA F,YANG Z,RAO J,et al.Gum arabic-mediated synthesis of glyco-pea protein hydrolysate via Maillard reaction improves solubility,flavor profile,and functionality of plant protein[J].Journal of Agricultural and Food Chemistry,2019,67(36):10 195-10 206.
[38] JOHNSON E A,BREKKE C J.Functional properties of acylated pea protein isolates[J].Journal of Food Science,1983,48(3):722-725.
[39] 程云龙,管军军,李世豪.酶法改性大豆分离蛋白最新研究进展[J].粮食与饲料工业,2015(3):20-23;27.
CHENG Y L,GUAN J J,LI S H.Research progress on enzymatic modification of soybean protein isolate[J].Cereal &Feed Industry,2015(3):20-23;27.
[40] 胡婷婷,胡二坤,吴欣欣,等.中性蛋白酶水解豌豆蛋白水解条件的优化及水解产物乳化性的研究[J].河南工业大学学报(自然科学版),2012,33(4):29-35.
HU T T,HU E K,WU X X,et al.Emulsifying properties of pea proteins modified by neutral protease[J].Journal of Henan University of Technology(Natural Science Edition),2012,33(4):29-35.
[41] TAMM F,HERBST S,BRODKORB A,et al.Functional properties of pea protein hydrolysates in emulsions and spray-dried microcapsules[J].Food Hydrocolloids,2016,58:204-214.
[42] KLOST M,DRUSCH S.Functionalisation of pea protein by tryptic hydrolysis:Characterisation of interfacial and functional properties[J].Food Hydrocolloids,2019,86:134-140.
[43] BARAĆ M,ČABRILO S,PEI·Ć M,et al.Functional properties of pea (Pisum sativum L.) protein isolates modified with chymosin[J].International Journal of Molecular Sciences,2011,12(12):8 372-8 387.
[44] LI R,PENG S,ZHANG R,et al.Formation and characterization of oil-in-water emulsions stabilized by polyphenol-polysaccharide complexes:Tannic acid and β-glucan[J].Food Research International,2019,123:266-275.
[45] 王宇,蒋将,刘元法.豌豆,大豆蛋白适度改性在低脂植脂奶油中的应用[J].中国油脂,2013,38(5):24-29.
WANG Y,JIANG J,LIU Y F.Application of moderate modified pea protein and soybean protein in low-fat whipped cream[J].China Oils and Fats,2013,38(5):24-29.
[46] SHAH N N,UMESH K V,SINGHAL R S.Hydrophobically modified pea proteins:Synthesis,characterization and evaluation as emulsifiers in eggless cake[J].Journal of Food Engineering,2019,255:15-23.
[47] LIANG H N,TANG C.Pea protein exhibits a novel Pickering stabilization for oil-in-water emulsions at pH 3.0[J].LWT-Food Science and Technology,2014,58(2):463-469.
[48] JIANG S,YILDIZ G,DING J,et al.Pea protein nanoemulsion and nanocomplex as carriers for protection of cholecalciferol (vitamin D3)[J].Food and Bioprocess Technology,2019,12(6):1 031-1 040.