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| 植物蛋白酸性条件下溶解性提高的改性方法及应用研究进展 |
| Progress in modification methods to improve plant protein solubility under acidic conditions and its application |
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| DOI： |
| 中文关键词: 植物蛋白 酸性 溶解性 改性 饮料 |
| 英文关键词:plant protein acidity solubility modification beverage |
| 基金项目: |
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| 中文摘要: |
| 酸性植物蛋白饮料具有较好的营养价值及广阔的市场前景。基于近年来提高植物蛋白溶解性改性工艺的研究，对物理改性、化学改性、酶法改性及复合改性方法改善植物蛋白在酸性条件下溶解性的研究进展和发展趋势进行综述。阐述了对改性后所得到的植物蛋白理化性质和乳化性、起泡性等功能性质的研究进展及其在饮料中的应用。对未来酸性条件下溶解性良好的植物蛋白改性工艺及其应用进行了展望。 |
| 英文摘要: |
| Acidic plant protein beverage has good nutritional value and broad market prospects. Based on the recent research on the modification process of plant protein solubility,the research progress and development trend of physical modification method, chemical modification method, enzymatic modification method and compound modification method to improve plant protein solubility under acidic conditions were reviewed, and the physicochemical properties and functional properties of modified plant protein,such as emulsifying properties and foamability,and its application in beverage industry were analyzed and reviewed. The modification process and application of plant protein with good solubility under acidic conditions in the future were prospected. |
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