修饰改性对花生蛋白组分结构与功能性质影响的研究进展

Research Progress of the Effects of Modification on Structural and Functional Properties of Peanut Protein Components

花生球蛋白和伴花生球蛋白占花生蛋白的90%左右,是主要的花生蛋白组分。本文在对花生蛋白组分改性文献统计分析的基础上,重点论述热处理、微射流等物理改性,糖接枝等化学改性,酶水解等生物改性对花生蛋白组分的结构和功能性质的影响。归纳了目前花生蛋白组分改性中存在的问题,展望其发展趋势。

As the main peanut protein component, arachin and conarachin accounted for about 90% of the peanut protein. Based on statistically analysis of peanut proteins, the effects of physical modification, such as heating, mi- erofludization; chemical modification, like sacchafide graft reaction; biological modification, for example, hydrolyzation, on structural and functional properties of peanut proteins were summarized and emphatically discussed in this article. Ad- ditionally, the existing problems of modification technology of peanut proteins were summarized, the research direction of modification on peanut protein components was proposed.