植物蛋白的非常规来源：技术特性

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science Pub Date : 2024-03-06 DOI:10.1016/j.cofs.2024.101150

Baochen Fang, Zhicheng Peng, Bingcan Chen, Jiajia Rao

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引用次数: 0

摘要

近年来，科学家们对探索新的植物蛋白来源表现出越来越浓厚的兴趣，以顺应市场趋势，满足不断增长的全球人口的营养需求。本文综述了从各种植物来源（包括蔬菜和水果的叶、根和茎）中提取的非常规植物蛋白（UVP）的分离和功能特性。其中，Rubisco 蛋白质成分占主导地位，是研究最为广泛的 UVP。一般来说，UVP 是通过化学、生物化学、物理及其组合方法从收获后和/或工业加工生产线的副产品中分离出来的。然而，还需要进一步的研究来完善具有增强功能的 UVPs 的生产。这篇文章提供了关于超临界有机物作为功能性食品配料的潜在应用的最新见解。

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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Unconventional sources of vegetable proteins: technological properties

In recent years, scientists have shown a growing interest in exploring new plant protein sources to align with market trends and address the nutritional needs of the expanding global population. This article reviews the isolation and functional properties of unconventional vegetable protein (UVP) derived from various plant sources, including vegetable and fruit leaves, roots, and stems. Among these, stands out as the most extensively investigated UVP, characterized by a predominant protein composition of Rubisco. In general, UVPs are isolated from the by-products of postharvest and/or the industrial processing line through chemical, biochemical, physical, and their combination. However, further research is needed to refine the production of UVPs with enhanced functionalities. The article provides up-to-date insights into the potential application of UVP as a functional food ingredient.

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来源期刊

Current Opinion in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

18.40

自引率

4.00%

发文量

157

审稿时长

92 days

期刊介绍： Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts. Key Features: Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science. Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications. Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.