| 安宁1，季国志2，3，朱绪春1，周麟依1，云洁2，3，李宁2，3， 母智深2，3，刘红芝1.改性技术对豌豆蛋白结构及功能特性影响的研究进展[J].中国油脂,2025,50(10):.[AN Ning1, JI Guozhi2，3, ZHU Xuchun1, ZHOU Linyi1, YUN Jie2，3,
LI Ning2，3, MU Zhishen2，3, LIU Hongzhi1.Research progress on the effects of modification techniques on the structural and functional properties of pea protein[J].China Oils and Fats,2025,50(10):.] |
| 改性技术对豌豆蛋白结构及功能特性影响的研究进展 |
| Research progress on the effects of modification techniques on the structural and functional properties of pea protein |
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出版日期：
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240450 |
| 中文关键词: 豌豆蛋白 球蛋白 清蛋白 修饰改性 分子结构 功能特性 |
| 英文关键词:pea protein globulin albumin modification molecular structure functional property |
| 基金项目:北京市高层次人才队伍建设项目 (19008024075) |
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| Author Name | Affiliation | | AN Ning1, JI Guozhi2，3, ZHU Xuchun1, ZHOU Linyi1, YUN Jie2，3,
LI Ning2，3, MU Zhishen2，3, LIU Hongzhi1 | 1.Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, School of Food and Health,
Beijing Technology and Business University, Beijing 100080, China
2.Global R & D Innovation Center,
Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China
3.Inner Mongolia
Enterprise Key Laboratory of Dairy Nutrition, Health & Safety, Hohhot 011500, China |
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| 中文摘要: |
| 旨在为提高豌豆蛋白的功能特性，扩大其应用范围提供理论支撑，介绍了豌豆蛋白的组成，综述了豌豆蛋白改性技术对其结构及功能特性的影响，分析了目前豌豆蛋白研究中存在的问题，并对其后续研究方向和产业发展进行了展望。豌豆蛋白由球蛋白（55%~80%）、清蛋白（18%~25%）、醇溶蛋白（4%~5%）和谷蛋白（3%~4%）组成。豌豆蛋白改性技术包括物理法、化学法、酶法以及其复合法，这些改性方法通过改变豌豆蛋白的结构，实现功能特性的改变。目前，在豌豆蛋白研究中，还存在构效关系研究不够深入、单一改性方法效果有限、化学法和酶法改性研究较少等问题。今后应加强豌豆蛋白构效关系研究、复合改性方法开发、组分特异性研究等。通过创新研究，豌豆蛋白有望突破应用瓶颈。 |
| 英文摘要: |
| To provide theoretical support for improving the functional properties of pea protein and expanding its application range, the composition of pea protein was introduced, the effects of pea protein modification techniques on its structural and functional properties were reviewed, the current problems in pea protein research were analyzed, and its subsequent research directions and industrial development were prospected. Pea protein is composed of globulin (55%-80%), albumin (18%-25%), prolamin (4%-5%), and glutelin (3%-4%). Pea protein modification techniques include physical method, chemical method, enzymatic method, and their combinations. These modification methods alter the structure of pea protein to achieve changes in functional properties. At present, there are still issues in pea protein research, such as insufficient in-depth study of structure-function relationships, limited effects of single modification method, and less research on chemical and enzymatic modifications. In the future, research on structure-function relationships, development of combined modification methods, and component specificity of pea protein should be strengthened. Through innovative research, it is expected that pea protein will break through the application bottleneck. |
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