| 安红周1,2，陈金换1，闫涵笑1，黄泽华1.不同改性技术对植物蛋白功能特性和食用品质
影响的研究进展[J].中国油脂,2026,51(1):.[AN Hongzhou1,2, CHEN Jinhuan1, YAN Hanxiao1, HUANG Zehua1.Research progress on the effects of different modification techniques on the functional properties and edible quality of plant proteins[J].China Oils and Fats,2026,51(1):.] |
| 不同改性技术对植物蛋白功能特性和食用品质
影响的研究进展 |
| Research progress on the effects of different modification techniques on the functional properties and edible quality of plant proteins |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240401 |
| 中文关键词: 植物蛋白 改性技术 功能特性 食用品质 |
| 英文关键词:plant proteins modification technique functional property edible quality |
| 基金项目:2023年度中央引导地方科技发展资金项目“新资源蛋白高效生物合成与仿生蛋白肉关键技术研究和产业化应用”（Z20231811011）；国家重点研发计划项目（2022YFD2101403）；河南省科技研发计划联合基金（应用攻关类）（242103810082）；河南省博士后科研项目（HN2024067）；国家级大学生创新创业计划项目（202510463065） |
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| 中文摘要: |
| 旨在为植物蛋白在食品行业中的深入研究及应用提供理论依据，比较了植物蛋白不同改性技术的优缺点，并阐述了物理改性（热处理、挤压处理、脉冲电场处理、高压处理、超声波处理、辐照处理）、化学改性（酸碱化、磷酸化、酰基化、糖基化）和生物改性（酶改性、发酵）等改性技术对植物蛋白功能特性和食用品质的影响。改性处理可显著提升植物蛋白的溶解性、持水性、凝胶性、乳化性和起泡性等，同时增强其营养价值、感官品质和加工性能；物理改性技术的安全性高、能耗低，且对蛋白质的营养功能影响小；化学改性可有效改善植物蛋白的功能特性；而生物改性则在改善营养价值和感官品质方面表现突出，其安全性优于化学改性。综上，不同改性技术使植物蛋白能够满足特定食品加工或应用的需求，生产中可根据实际情况选择合适的改性方法。 |
| 英文摘要: |
| To provide a theoretical basis for the in-depth research and application of plant proteins in food industry, the advantages and disadvantages of different modification techniques for plant proteins were compared, and the effects of physical modification (heat, extrusion, pulsed electric fields, high-pressure, ultrasonic, and irradiation treatment), chemical modification (acidification, alkalization, phosphorylation, acylation, glycosylation), and biological modification (enzymatic modification, fermentation) on the functional properties and edible quality of plant proteins were elaborated. Modification processes can significantly enhance the solubility, water-holding capacity, gelling property, emulsification and foaming properties of plant proteins, while also improving their nutritional value, sensory quality, and processing performance. Physical modification techniques offer high safety, low energy consumption, and minimal impact on the nutritional functions of proteins. Chemical modification effectively improves the functional properties of plant proteins. Biological modification excels in improving nutritional value and sensory quality, with superior safety compared to chemical modification. In conclusion, diverse modification techniques enable plant proteins to meet specific food processing or application requirements, and appropriate modification methods can be selected based on actual production conditions. |
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