挤压对蛋白功能活性影响研究进展

Research advance on the influence of extrusion on functional activity of protein

综述了近年来国内外关于挤压技术对蛋白结构性质以及功能活性影响的研究进展,蛋白经过挤压结构性质发生变化,产生了生物活性肽等生物活性物质,从而使产品的色泽、气味得到改善,抗氧化活性、抗炎活性、降糖活性、免疫活性、抗高血压活性、抗动脉粥样硬化活性得到增强。以期为功能性食品的开发和农产品深加工提供理论依据。

The influence of exlntsion technology on the slructure and functional activity of protein at home and abroad in recent years was reviewed. After extrusion, the nature of protein structure was changed, and then the bioactive substances such as the bioactive peptide was produced, so that the color and the smell of the product was improved, antioxidant activity, anti-infimnmatory activity, hypoglycemic activity, immune activity, anti-hypertensive activity, and anti-atherosclerosis activity were enhanced. A theoretical basis for the development of the functional food and the deep of processing agricultural products was provided.