豌豆蛋白乳化性及其改善研究进展

Research progress on improvement the emulsification property of pea protein

豌豆蛋白是一种营养价值较高的植物蛋白,具有来源广、成本低、致敏性低、氨基酸比例均衡等优点。乳化性是蛋白的一种重要的性质,天然豌豆蛋白乳化性较差,限制了其在食品工业中的应用,因此需要采用合适的方法对其进行改性。目前,常用于改善豌豆蛋白乳化性的方法为物理、化学和酶法。该文介绍了豌豆蛋白的组成和乳化性,并重点介绍了3种不同改性方式(物理、化学和酶法)对豌豆蛋白结构和乳化性的影响。同时,对现有研究中存在的问题进行了分析,并对今后豌豆蛋白乳化性的研究重点进行了展望,以期为豌豆蛋白深度开发和扩大改性豌豆蛋白在食品中的应用提供依据。

Pea protein is a good plant protein,which is hypo-allergenic,as well as balanced amino acid ratio and high nutritional value.The emulsibility is an important property of protein.However,the emulsibility of natural pea protein is not good enough for its application in food industry.Recently,physical,chemical and enzymatic treatments were used to improve the emulsibility of pea protein.The composition and emulsibility were introduced in this paper.Meanwhile,the effect of modification on the structure and emulsification property of pea protein was also summarized.Furthermore,the problem in the pea protein industry was discussed.And the research emphasis of pea protein emulsification in the future is prospected,which is helpful for further development and application of pea protein in food industry.