Research Progress on Modification and Application of Pea Protein in Food Field
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摘要: 豌豆是人类饮食中高品质植物蛋白的重要来源，其蛋白质成分是低致敏性的，一些学者对豌豆蛋白功能性进行了部分研究，但依然缺乏改性方法对豌豆蛋白结构和特性影响的系统报道。为了扩展豌豆蛋白在食品工业领域的应用，本文介绍了物理改性、化学改性、酶法改性和复合改性方法对豌豆蛋白结构和功能性质的影响，同时介绍了豌豆蛋白在活性成分的封装、乳液、其他蛋白的替代以及食品的优化这些方面的研究进展，并对豌豆蛋白在食品工业的应用前景上进行了展望。Abstract: Pea is an important source of high-quality plant protein in human diet, and its protein components are hypoallergenic. Many scholars have conducted studies on the function of pea protein, while there is still a lack of systematic reports on the effects of modifications methods on the structure and properties of pea protein. In order to expand the application of pea protein in the food industry, the effects of physical modification, chemical modification, enzymatic modification and multiple modification on the structural and functional properties are reported in this study, as well as introduce the encapsulation of pea protein in active ingredients, emulsions, substitution of other proteins and optimization of food. Moreover, the prospect of application of pea protein in food industry is prospected.
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表 1 豌豆蛋白的组成及其分子特性
Table 1. Composition and molecular characteristics of pea protein
种类 含量 溶解性 蛋白质 斯韦德贝里
单位分子量
（kDa）球蛋白 55%~65% 盐溶 豆球蛋白
豌豆球蛋白
豌豆伴球蛋白11S
7S
8S320~410
150
180~210白蛋白 18%~25% 水溶 白蛋白 2S 68.5 醇溶谷蛋白 4%~5% 醇溶 醇溶谷蛋白 / / 谷蛋白 3%~4% 不溶 谷蛋白 / / 注：表中数据来源为Lu等[16]。 
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表 2 物理方法对豌豆蛋白改性后的主要变化
Table 2. Main changes of pea protein modified by physical method
方法 条件 主要变化 参考文献 超高温 制备成分散体后预热到80 ℃,最后一个
加工温度下140 ℃持续6 s对豌豆蛋白饮料挥发性香气组成和感官结构影响显著 [18] 喷雾干燥 入口温度：165、180和195 ℃；
出口温度：80、87和97 ℃入口温度升高：
PPI的表面疏水性增大；
蛋白颗粒尺寸增大；
乳液滴尺寸增大[20] 双螺杆挤压 螺杆转速：400~700 min−1；
含水量：26%~35%；
末端桶的温度：130~170 ℃截面膨胀指数增大；
溶解度下降；
体积密度降低；
β-折叠和α-螺旋结构减少；
β-转角结构增加[21] 螺杆转速为：150 min−1；
含水量：55%；
末端桶的温度：100~160 ℃截面膨胀指数增大；
溶解度下降；
粘度随着温度高于100 ℃而下降[22] 螺杆转速为：300 min−1；
含水量：40%~60%；
末端桶的温度：175 ℃β-折叠和α-螺旋向β-转角和无规卷曲结构转变；
持水性下降；
乳化性和乳化稳定性提高[23] 超声处理 振幅：0、50%、100%；
处理时间：0、1、3和5 min；
强度：20~60 W·cm−2溶解度提高；
表面疏水性提高；
颗粒尺寸降低；
乳化活性提高[26] 功率：600 W；
处理时间：0~60 min；
频率：20 kHz30~40 min处理降低了α-螺旋，提高了β-折叠；
颗粒尺寸降低；
溶解度提高；
乳化活性提高[27] 振幅：0、30%、60%、90%；
处理时间：30 min；
强度：22~48 W·cm−2表面疏水性提高；
颗粒尺寸降低；
起泡能力增加[28] 微流化 压力30、60、90、120 MPa 溶解度提高；
颗粒尺寸降低；
荧光强度增加[29] 大气冷等离子体 频率为3.0 kHz的8.8 kV正弦电压 溶解度提高；
持水性提高；
持油性提高[33] 施加交流电源产生20 kHz正弦高压，
加入O3、NxOy、H2O2和OH等离子体O3和OH：
表面疏水性提高；
β-折叠含量显著增加；
凝胶性增强；
乳化性增强；
H2O2：
蛋白的白度增加[34] 频率为3.5 kHz，电压输出0~30 kV PPC可在变性温度下变性；
凝胶性增强；
持水性提高[35]
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