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中国精品科技期刊2020
孙莹,周斌,王龙,等. 马铃薯蛋白组成、性质及其改性应用研究进展[J]. 食品工业科技,2024,45(9):1−9. doi: 10.13386/j.issn1002-0306.2023060277.
引用本文: 孙莹,周斌,王龙,等. 马铃薯蛋白组成、性质及其改性应用研究进展[J]. 食品工业科技,2024,45(9):1−9. doi: 10.13386/j.issn1002-0306.2023060277.
SUN Ying, ZHOU Bin, WANG Long, et al. Research Progress on Composition, Croperties and Modification Application of Potato Protein[J]. Science and Technology of Food Industry, 2024, 45(9): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060277.
Citation: SUN Ying, ZHOU Bin, WANG Long, et al. Research Progress on Composition, Croperties and Modification Application of Potato Protein[J]. Science and Technology of Food Industry, 2024, 45(9): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060277.

马铃薯蛋白组成、性质及其改性应用研究进展

Research Progress on Composition, Croperties and Modification Application of Potato Protein

  • 摘要: 我国马铃薯加工业的快速发展可以归因于马铃薯主食工业化战略的实施。马铃薯蛋白以其高营养价值和功能而闻名,具有特殊的溶解度,并含有大量在其他植物蛋白中缺乏的酪氨酸。因此,马铃薯蛋白在各种市场应用上具有巨大的潜力。本文对马铃薯蛋白的组成、功能性质、改性方法和改性应用进行了全面的综述。马铃薯蛋白具有良好的溶解性、发泡化和乳化特性、凝胶性和抗氧化活性。目前,酶法和微生物发酵是马铃薯蛋白改性研究的重点。此外,本文还概述了马铃薯蛋白中普遍存在的主要问题,并根据目前的研究进展提出了未来的发展前景。未来,应深入研究马铃薯蛋白分子结构与其功能活性的联系;马铃薯蛋白与其他植物蛋白的综合利用;酶法和微生物发酵可作为未来改性方向,利用微生物资源降低改性成本。

     

    Abstract: The rapid development of Chinese potato processing industry can be attributed to the implementation of the potato staple food industrialization strategy. Potato protein, known for its high nutritional value and functionality, exhibits exceptional solubility and contains a significant amount of tyrosines that are scarce in other plant proteins. Consequently, potato protein holds immense potential for various market applications. This paper provides a comprehensive review of the composition, functional properties, modification methods, and modification applications of potato protein. Potato protein exhibits good solubility, foaming and emulsifying properties, gelation, and antioxidant activity. Currently, enzyme treatment and microbial fermentation are the focus of potato protein modification research. Additionally, this article provides an overview of the main issues commonly found in potato protein and proposes future development prospects based on current research progress. In the future, it is necessary to further investigate the relationship between the molecular structure of potato protein and its functional activities. Enhancing the utilization of potato protein and plant proteins, enzymatic methods and microbial fermentation shows promise as a future direction for modification. By harnessing microbial resources, the cost of modification can be effectively reduced.

     

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