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| 花生蛋白凝胶特性的研究进展 |
| Progress in gelling property of peanut protein |
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| DOI：10.12166/j.zgyz.1003-7969/2020.03.020 |
| 中文关键词: 花生蛋白 凝胶特性 改性 进展 |
| 英文关键词:peanut protein gelling property modification progress |
| 基金项目: |
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| 中文摘要: |
| 花生蛋白是一种优质的植物蛋白资源，凝胶特性是其最重要的功能特性之一。综述了花生蛋白凝胶特性的主要影响因素，包括蛋白质浓度及其组成、pH及离子强度、温度和加热时间，总结了不同改性技术（物理改性、化学改性和酶法改性）对花生蛋白凝胶特性的影响，简要介绍了花生蛋白与其他来源蛋白的混合凝胶特性，同时介绍了花生蛋白凝胶性在食品中的应用，展望了对花生蛋白凝胶特性进一步研究的可能方向，为拓展花生蛋白在食品工业中的应用提供理论基础。 |
| 英文摘要: |
| Peanut protein is high-quality vegetable protein resource, and gelling property is one of the most important functional properties of peanut protein. The main factors affecting the gelling property of peanut protein were reviewed, including protein concentration and composition, pH, ionic strength, temperature and heating time. The effects of physical modification, chemical modification and enzymatic modification on the gelling property of peanut protein were summarized,and the gelling property of mixed gel composed of peanut protein and other protein was summarized. In addition, the applications of peanut protein gel in food industry were introduced, and the possible direction of further research on the gelling property of peanut protein was prospected to lay a good theoretical foundation for expanding the application of peanut protein in the food industry. |
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