| 安红周1,2，任静文1,2，郭益廷2，李盘欣3，黄亚男3.阴离子多糖的结构特性及其在高水分
组织化植物蛋白中应用的研究进展[J].中国油脂,2025,50(4):.[AN Hongzhou1,2, REN Jingwen1,2, GUO Yiting2, LI Panxin3, HUANG Yanan3.Research progress on the structural characteristics of anionic polysaccharides and their application in high moisture textured vegetable protein[J].China Oils and Fats,2025,50(4):.] |
| 阴离子多糖的结构特性及其在高水分
组织化植物蛋白中应用的研究进展 |
| Research progress on the structural characteristics of anionic polysaccharides and their application in high moisture textured vegetable protein |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230572 |
| 中文关键词: 阴离子多糖 组织化植物蛋白 结构特性 |
| 英文关键词:anionic polysaccharides textured vegetable protein structure property |
| 基金项目:河南工业大学高层次人才科研启动基金项目（2021BS038）；小麦和玉米深加工国家工程研究中心开放课题（NL2022014） |
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| Author Name | Affiliation | | AN Hongzhou1,2, REN Jingwen1,2, GUO Yiting2, LI Panxin3, HUANG Yanan3 | 1.College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China；
2.National Engineering Research Center for Wheat and Corn Further Processing, Zhengzhou 450001, China；
3.Henan Nanjiecun Group Ltd. , Luohe 462600, Henan, China |
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| 中文摘要: |
| 高水分组织化植物蛋白（HMTVP）具有高蛋白、低脂肪和低胆固醇等优点，已成为代替动物肉的一种优良选择，但其组织结构和口感与动物肉仍存在一定的差距。阴离子多糖与蛋白质之间的相互作用能改变蛋白质的功能特性，从而使产品质构特性和口感得以改善。旨在为阴离子多糖在HMTVP中的应用提供参考，概述了典型阴离子多糖（海藻酸钠、卡拉胶、黄原胶、羧甲基纤维素钠）的结构特性，总结了阴离子多糖与植物蛋白的相互作用，重点阐述了阴离子多糖在HMTVP中的应用，并对今后的研究方向进行了展望。阴离子多糖通过与蛋白质之间的相互作用改变蛋白质的二级结构，从而改善HMTVP的质构特性和纤维结构等，提高产品品质。今后可进一步深入对多糖、蛋白质的基础研究，并探索复配阴离子多糖在HMTVP中的应用。 |
| 英文摘要: |
| High moisture textured vegetable protein(HMTVP) has become an excellent choice to replace animal meat with the advantages of high protein, low fat and low cholesterol, but there is still a certain gap in its tissue structure and taste compared with animal meat. The interaction between anionic polysaccharides and proteins can alter the functional characteristics of proteins, thereby improving its texture and taste. In order to provide reference for the application of anionic polysaccharides in HMTVP, the structure properties of some typical anionic polysaccharides (sodium alginate, carrageenan, xanthan gum, sodium carboxymethyl cellulose) were described, and the interaction between anionic polysaccharides and vegetable proteins was briefly summarized. The application of anionic polysaccharides in HMTVP production was reviewed, and future research directions were prospected. Anionic polysaccharides alter the secondary structure of proteins through interactions with them, thereby improving the texture property and fiber structure of HMTVP and enhancing product quality. In the future, further research on polysaccharides and proteins can be conducted, and the application of complex anionic polysaccharides in HMTVP can be explored. |
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