摘要
花生是一种重要的油料蛋白资源,天然花生蛋白由于某些功能特性的限制而影响了其在食品加工中的应用。花生蛋白改性是当前植物蛋白深加工领域的研究热点,是拓宽花生蛋白应用的关键。本文简单介绍了花生蛋白的营养和功能特性,并概述了花生蛋白改性的分类及目前国内外花生蛋白改性研究的进展,重点综述了花生蛋白的酶解改性及改性蛋白食品的研究进展,并展望了花生蛋白深加工产品及酶解改性制备活性肽的技术发展。探索花生蛋白改性技术及其功能特性,对于开辟花生新的利用途径,提高其使用价值,具有重要的实际意义。
The peanut is an important source of plant proteins, but its application in food industry of natural peanut protein is limited by its undesirable functional characteristics. The modification of peanut protein property has become a preferable topic in plant protein processing. This paper briefly outlined the nutritional and functional properties of peanut proteins, the types of modification and then the progress of modification research about peanut protein in areas, with an emphasis on the recent advance on the modified properties caused by enzymatic reaction. The prospects for development of the processed products and production of bioactive peptides by enzymatic hydrolysis from peanut proteins were proposed accordingly, it has been found that the exploration of peanut protein modification and its functional properties contributed to new application ways of peanut and to enhance its application value.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2011年第12期109-117,共9页
Journal of the Chinese Cereals and Oils Association
基金
863计划(2006AA10Z326)
国家杰出青年科学基金(30425040)
关键词
花生蛋白
蛋白改性
功能特性
peanut protein, protein modification, functional characteristic
