摘要
植物蛋白作为传统动物蛋白的一种替代品,正逐渐引起人们的重视,但其功能及消化性需要改进。高静压技术是一种非热技术,具有多种应用,包括蛋白质的改性。本文综述了高静压技术对植物蛋白结构及消化性影响的研究,并对高静压改善植物蛋白消化性的研究方向提出了建议,以期拓展高静压技术在植物蛋白改性领域的应用。
As a substitute for traditional animal protein,plant protein is gradually attracting more and more attention,but its function and digestibility need to be improved.High static pressure technology is a non-thermal technology with a variety of applications,including protein modification.This paper reviews the research progress of high static pressure technology on the structure and digestibility of plant protein,and puts forward suggestions on the research direction of high hydrostatic pressure in improving plant protein digestibility,which aims to expand the application of high hydrostatic pressure technology in the field of plant protein modification.
作者
王晨笑
尹浩
王丹凤
邓云
岳进
WANG Chen-xiao;YIN Hao;WANG Dan-feng;DENG Yun;YUE Jin(Department of Food Science and Engineering,Shanghai Jiao Tong University,Shanghai 200240,China;Bor S.Luh Food Safety Research Center,Shanghai Jiao Tong University,Shanghai 200240,China;Key Laboratory of Urban Agriculture,Ministry of Agriculture and Rural Affairs,Shanghai 200240,China)
出处
《保鲜与加工》
CAS
北大核心
2020年第4期230-235,共6页
Storage and Process
基金
国家自然基金项目(31401537)
云南省专家工作站(2017IC071)
上海市科委工程中心能力提升项目(16DZ2281400)。
关键词
高静压
植物蛋白
消化性
high static pressure
plant protein
digestibility
