摘要
近年来,随着"植物肉"研究热度高涨,营养、经济、环境友好的植物源蛋白质受到更多的关注。碱溶酸沉的湿法分离是植物源蛋白质最常用的方法,所得蛋白质产物纯度高,然而能耗高,污染大,且会造成水溶性蛋白质流失和蛋白质功能特性受到破坏。植物源蛋白质干法分离的步骤简单,条件温和,且蛋白质产物组成完整、变性度低。鉴于此,本文综述植物源蛋白干法分离技术及影响因素,蛋白质产物功能特性及其在食品工业中的应用,以及干法分离技术存在的问题和未来发展趋势。
In recent years, with the upsurge of research interest of "plant-based meat", more and more attention has been paid to plant-based protein, which is nutritious, economical and environmentally friendly. Wet fractionation is a common technology to obtain plant-based protein with high protein content. Unfortunately, wet fractionation involves consumption of large amounts of water and energy. Meanwhile, much of native functionality of protein is lost during processing. Dry fractionation of plant-based protein has simple steps and mild conditions, and the protein product has complete composition and low denaturation degree. In this paper, dry fractionation processes and influencing factors, the functional properties of protein isolates and application in food industry, as well as the existing challenges and future development trend of dry fractionation technology were reviewed.
作者
王媛
朱红广
李再贵
佟立涛
Wang Yuan;Zhu Hongguang;Li Zaigui;Tong Litao(China Agricultural University,Beijing 100083;Institute of Food Science and Technology CAAS,Beijing 100193)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2021年第10期315-324,共10页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金面上项目(31972005)
现代农业产业技术体系建设专项(CARS-07-E-4)。
关键词
干法分离
植物源蛋白质
气流分级
静电分级
dry fractionation
plant-based protein
air classification
electrostatic separation
