The composition, functionality, and application of special oilseed proteins: A review

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-06-14 DOI:10.1016/j.foodres.2025.116748

Sirui Yin, Xiaoyu Yang, Liang Li

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引用次数: 0

Abstract

Special oilseeds are those with lower yields than bulk ones, richer in oil nutrients, and mainly used for producing nutritious and functional edible oils. Special oilseed proteins are extracted from these special oilseeds and feature high digestibility and an acceptable flavor. They are expected to complement the deficiencies of bulk proteins and expand the plant protein resource pool. Consequently, this paper reviews the enrichment, composition, functional properties, and application status of several common special oilseed proteins (sunflower seed protein, flaxseed protein, sesame seed protein, hemp seed protein, walnut protein, and perilla seed protein). The aim is to understand the development status of special oilseed proteins comprehensively, explore effective strategies to break through their application bottlenecks, and thus expand the possibilities of their applications. At present, special oilseed proteins possess excellent nutritional and functional properties and have broad application prospects. Nevertheless, the enrichment techniques for special oilseed proteins in food processing are restricted compared to the comprehensive application systems of bulk oilseed proteins. The relatively high proportion of non-protein components in the raw materials hampers their extraction, leading to a low extraction rate. Additionally, common issues among plant proteins, such as low solubility and incomplete amino acid composition, also limit their applications. Integrating new and traditional extraction methods, formulating multiple protein combinations, and modifying functional properties will contribute to the further application of special oilseed proteins.

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特种油籽蛋白的组成、功能及应用研究进展

特种油籽是指产量比普通油籽低，油脂营养成分丰富，主要用于生产营养和功能性食用油的油籽。从这些特殊的油籽中提取出特殊的油籽蛋白，具有高消化率和可接受的风味。它们有望弥补大宗蛋白的不足，扩大植物蛋白资源库。因此，本文综述了几种常见的特种油籽蛋白（葵花籽蛋白、亚麻籽蛋白、芝麻籽蛋白、大麻籽蛋白、核桃蛋白和紫苏籽蛋白）的富集、组成、功能特性和应用现状。旨在全面了解特种油籽蛋白的发展现状，探索突破其应用瓶颈的有效策略，从而拓展其应用的可能性。目前，特种油籽蛋白具有优良的营养和功能特性，具有广阔的应用前景。然而，与大宗油籽蛋白的综合应用体系相比，食品加工中特殊油籽蛋白的富集技术受到限制。原料中非蛋白质成分的比例较高，不利于提取，导致提取率较低。此外，植物蛋白的常见问题，如低溶解度和氨基酸组成不完整，也限制了它们的应用。结合新型和传统的提取方法，制定多种蛋白质组合，修改功能性质，将有助于油籽特殊蛋白质的进一步应用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.