花生蛋白质改性方法与应用策略

Modification Methods of Peanut Protein and Application Strategies

花生蛋白质是重要的植物蛋白质资源,具有消化利用率高、富含人体必需氨基酸和抗营养因子少等优点,由于传统加工方法蛋白质变性严重,限制了其在食品工业中的应用,而且不同食品加工体系对蛋白质功能特性要求不同,因此,对花生蛋白质进行改性来制备或满足食品加工需要是花生蛋白质资源精深加工的重要内容。文章从花生蛋白质改性机理、改性蛋白应用以及存在问题等方面进行系统论述,并对花生蛋白改性的研究方向进行了分析,以期为花生蛋白质的综合利用提供帮助。

Peanut protein is an important plant protein resource with multiple advantages,such as high digestive utilization ratio,rich in essential amino acids and poor in anti-nutritional factors. Because peanut protein is modified excessively using traditional extrusion technology,it cannot meet the requirements for food processing,and different food processing system have various requirements for peanut protein,so the modification of peanut protein is the focus to prepare or meet the requirement for peanut protein utilization. This article systematically summarized the peanut protein modified mechanisms,applications of modified peanut protein and existing problems and put forward some useful advices or suggestions to promote peanut protein comprehensive utilization.