植物蛋白纤维制备技术及其在食品领域的应用

Preparation of Plant Protein Fiber and Its Application in the Food Field:A Review of Recent Research

天然植物蛋白分子大多为球状,过于紧凑的结构限制了植物蛋白的营养性和功能性。植物蛋白纤维是指将球状植物蛋白分子通过分子自组装、螺杆挤压、剪切、湿法纺丝、静电纺丝和溶液吹气纺丝等技术改变为纤维状,使其成品具有高纵横比、分子取向明确、机械强度高、功能性强等特点,可直接食用、作为食品添加剂使用或用于包埋活性物质,极大扩展了植物蛋白在食品领域的应用范围,提升了植物蛋白附加值。然而,有毒有害化学试剂的添加、纤维丝的形态和稳定性的缺陷、较低的产量和较高的生产成本限制了植物蛋白纤维的大规模推广和工业化生产。本文综述了植物蛋白纤维制备技术及其在食品领域的应用情况,分析了其优缺点和局限性,并对植物蛋白纤维未来的发展方向进行了展望。

Most natural plant protein molecules are spherical,and the excessively compact structure limits the nutrition and functionality of plant proteins.Spherical plant protein molecules can be transformed into plant proteinfiber by various techniques such as molecular self-assembly,screw extrusion,shearing,wet spinning,electrospinning and solution blow spinning.Plant proteinfiber is characterized by a high aspect ratio,clear molecular orientation,high mechanical strength,and strong functionality,and can be directly eaten,used as food additives or used to encapsulate active substances,which greatly expands the application of plant proteins in the foodfield and improves the added value of plant proteins.However,the addition of poisonous and harmful chemical reagents,and the morphological defects,poor stability,low yield and high production cost of plant proteinfiber limit its wide popularization and industrial production.This article reviews the techniques for the preparation of plant proteinfiber and its application in the foodfield,analyzes its advantages,disadvantages and limitations,and proposes future directions.