Physical modification of vegetable protein by extrusion and regulation mechanism of polysaccharide on the unique functional properties of extruded vegetable protein: a review.

IF 7.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Jinpeng Li, Liang Li
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引用次数: 0

Abstract

Development and utilization of high quality vegetable protein resources has become a hotspot. Food extrusion as a key technology can efficiently utilize vegetable protein. By changing the extrusion conditions, vegetable protein can obtain unique functional properties, which can meet the different needs of food processing. However, extrusion of single vegetable protein also exposes many disadvantages, such as low degree functional properties, poor quality stability and lower tissue fibrosis. Therefore, addition of polysaccharide has become a new development trend to compensate for the shortcomings of extruded vegetable protein. The unique functional properties of vegetable protein-polysaccharide conjugates (Maillard reaction products) can be achieved after extrusion due to regulation of polysaccharides and adjustment of extrusion parameters. However, the physicochemical changes caused by the intermolecular interactions between protein and polysaccharide during extrusion are complex, so control of these changes is still challenging, and further studies are needed. This review summarizes extrusion modification of vegetable proteins or polysaccharides. Next, the effect of different types of polysaccharides on vegetable proteins and its regulation mechanism during extrusion is mainly introduced, including the extrusion of starch polysaccharide-vegetable protein, and non-starch polysaccharide-vegetable protein. Finally, it also outlines the development perspectives of extruded vegetable protein-polysaccharide.

挤压法对植物蛋白的物理改性及多糖对挤压植物蛋白独特功能特性的调控机理综述。
优质植物蛋白资源的开发利用已成为热点。食品挤压作为一项关键技术,可以有效利用植物蛋白。通过改变挤压条件,植物蛋白可以获得独特的功能特性,满足食品加工的不同需求。然而,单一植物蛋白的挤压也暴露出许多缺点,如功能特性低、质量稳定性差、组织纤维化程度低等。因此,添加多糖来弥补挤压植物蛋白的不足已成为一种新的发展趋势。由于多糖的调节和挤压参数的调整,挤压后的植物蛋白-多糖共轭物(马氏体反应产物)可以获得独特的功能特性。然而,挤压过程中蛋白质和多糖之间的分子间相互作用所引起的理化变化非常复杂,因此控制这些变化仍具有挑战性,需要进一步研究。本综述概述了蔬菜蛋白质或多糖的挤压改性。其次,主要介绍了不同类型的多糖对植物蛋白的影响及其在挤压过程中的调控机制,包括淀粉多糖-植物蛋白、非淀粉多糖-植物蛋白的挤压。最后,还概述了挤压植物蛋白多糖的发展前景。
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
CiteScore
22.60
自引率
4.90%
发文量
600
审稿时长
7.5 months
期刊介绍: Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.
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