动植物蛋白结构表征与功能特性研究进展

Advances in Structural Characterization and Functional Properties of Animal-Plant Mixed Proteins

近年来,以动植物蛋白组成的混合蛋白体系逐渐受到研究人员的关注。目前,已有众多研究表明动植物蛋白在特定条件下可以改善蛋白质的加工功能特性,如凝胶性、乳化性、起泡性和成膜性。在营养功能特性研究方面,动植物蛋白也表现出相较于单一蛋白更好的消化吸收和氨基酸营养模式,其中以牛奶蛋白和大豆蛋白等优质动植物蛋白按照营养量效关系和精准互作获得的“双蛋白”展现出了显著的改善机体营养作用,如促进机体造血重建、提高免疫功能、增强肌肉水平、改善脂质代谢和预防骨质疏松等营养干预效果。本文对当前动植物蛋白的相互作用、结构表征与加工及营养功能特性进行了综述,并对未来动植物蛋白在食品加工领域中的研究趋势作出展望。

In recent years,mixed protein systems composed of animal and plant proteins have gradually attracted the attention of researchers.Numerous studies have shown that mixing animal and plant proteins can improve the processing functional properties of proteins under specific conditions,such as gelling,emulsifying,foaming and film-forming properties.In terms of nutritional functional properties,mixing animal and plant proteins can also achieve better performance on digestion,absorption and amino acid scoring patterns for the nutritional quality assessment compared with single proteins,of which whey-soy‘dual-protein’,discovered by studying the dose-effect and mechanisms of synergism and interactions of different animal-plant mixed proteins,have been demonstrated significant nutrition quality improvement on hematopoietic reconstruction,immune function,muscle level,lipid metabolism and osteoporosis.The paper reviews the interaction,structural characterization,processing and nutritional properties of animal-plant mixed proteins,and provides an outlook on the future research trend of animal-plant mixed proteins in the food processing field.