豌豆蛋白物理改性技术研究进展
Research Progress on Physical Modification Technology of Pea Protein
温琦 1翟金星 2蒋微 2翟秀超1
作者信息
- 1. 无锡中粮工程科技有限公司,江苏 无锡 214035
- 2. 中粮工科(无锡)国际生化有限公司,江苏 无锡 214035
- 折叠
摘要
豌豆作为一种低致敏性、高营养价值植物蛋白的重要来源,近年来受到了人们的广泛关注.然而,受自身结构和工业化制备过程影响,豌豆蛋白的溶解性、乳化性、起泡性等功能特性较差,无法满足食品市场的需求.为此,多种改性技术被开发,以改善其功能特性.本文系统性综述豌豆蛋白物理改性技术的研究进展,并展望豌豆蛋白物理改性技术的发展,为豌豆蛋白在食品工业中的应用提供依据.
Abstract
Pea,as a plant protein source with low allergy and high nutritional value,has received extensive attention in recent years.However,due to the limitations of its structure and industrial preparation process,the functional properties of pea protein such as solubility,emulsification and foaming are poor,which cannot meet the food market needs.Therefore,various modification techniques to improve its functional properties have developed.In this paper,the research progress of physical modification technology of pea protein was systematically reviewed,and the development of pea protein physical modification technology was prospected,so as to provide a basis for the application of pea protein in food industry.
关键词
豌豆蛋白/物理改性/热处理改性/功能特性Key words
pea protein/physical modification/heat treatment modification/functional properties引用本文复制引用
出版年
2024
NETL
NSTL
万方数据