豆类蛋白聚集机制及调控措施研究进展

Research Progress on Aggregation Mechanism and Regulatory Measures of Legume Proteins

目前在食品加工、化学工业生产以及生物医药等领域普遍存在蛋白质聚集的现象。近年来,豆类蛋白生产规模不断扩大,其营养价值及经济效价优势显著。基于此,越来越多的学者对豆类蛋白聚集、解聚行为进行了深入探讨。但豆类蛋白在食品加工过程中会产生一些聚集行为,这是不可避免的现象。随着加工食品的手段越来越多样化,豆类蛋白的聚集行为对食品品质、口感、风味的影响也逐渐引起人们的重视。文章介绍了豆类蛋白聚集行为的产生机理,系统详尽地综述了调控豆类蛋白聚集行为的措施及对豆类蛋白聚集行为进行表征的方法。相信豆类蛋白在未来可以成为更好的蛋白质补充方式,有更加广泛的发展和应用空间,并希望为研究豆类蛋白聚集行为提供更多的理论支持。

At present,the phenomenon of protein aggregation is widely found in the fields of food processing,chemical industrial production and biomedicine.In recent years,the production scale of legume proteins has been continuously expanding,and its nutritional value and economic value advantages are significant.Based on this,more and more scholars have conducted in-depth discussion on aggregation and deaggregation behavior of legume proteins.However,it is inevitable that legume proteins exhibit some aggregation behavior during food processing.With the increasing diversification of food processing methods,the aggregation behavior of legume proteins has gradually attracted people's attention to its effect on food quality,taste and flavor.In this paper,the generation mechanism of aggregation behavior of legume proteins is introduced,and the measures to regulate the aggregation behavior of legume proteins and the methods to characterize the aggregation behavior of legume proteins are systematically reviewed.It is believed that legume proteins can become a better protein supplemental method in the future,with a broader development and application space,so as to provide more theoretical support for the study on aggregation behavior of legume proteins.