植物源蛋白质纤维化自组装研究进展
Research Progress on Fibrotic Self-assembly of Plant Protein Resource
唐紫薇 1明雨 1赵欣欣 1林昕卓 1吴满刚 1王庆玲1
作者信息
- 1. 扬州大学食品科学与工程学院 江苏扬州 225127
- 折叠
摘要
食源蛋白质自组装纤维因具有丰富的氨基酸,中通外直的纤维形貌,易于加工的多级多尺度结构,有望作为新型功能性材料应用于食品工业中.它的开发和利用已成为近年来食品领域的研究热点,尤其是针对符合绿色可持续发展需求的植物源蛋白质自组装纤维的相关研究更是备受关注.本文介绍植物源蛋白质纤维化自组装的形成机制、影响因素,概述纤维化自组装对蛋白质结构和功能性质的影响以及蛋白质纤维在食品领域中的应用现状和发展前景,以期为植物蛋白纤维在功能性食品等领域的开发利用提供理论依据.
Abstract
Protein fibrils formed through self-assembly are expected to be used as a novel functional ingredient in food industry,on account of their abundant amino acids,straight morphology,and multi-level and multi-scale structures.The development and utilization of protein fibrils have become a research hotspot in the food field in recent years,notably the research on plant-derived protein self-assembled fibrils that are more in line with the needs of green and sustainable development has attracted considerable attention.In this paper,the formation mechanism and influencing factors of plant-derived protein fibrillization are introduced.Especially,the impact of fibrous self-assembly on the protein structure and techno-functional properties,as well as the application status and development prospects of protein fibrils in the food field are highlighted,with a view to provide a theoretical basis for the development and utilization of plant protein fibrils in the field of functional food.
关键词
植物蛋白/纤维化/自组装/形成机制/功能性质Key words
plant protein/fibrillation/self-assembly/formation mechanism/functionality引用本文复制引用
基金项目
国家自然科学基金项目(32302110)
国家自然科学基金项目(32272335)
江苏省自然科学基金青年项目(BK20200928)
出版年
2024
NETL
NSTL
万方数据