植物蛋白的功能和食品应用——综述

萌宠菠菠乐园
2024-09-21 04:44

植物蛋白的功能和食品应用——综述

Food Rev. Int.
Pub Date : 2021-08-19
DOI : 10.1080/87559129.2021.1955918

Melvin Tan 1 , Malik Adil Nawaz 1 , Roman Buckow 2

摘要

在消费者要求健康、可持续生产和非动物蛋白的推动下，植物蛋白在新食品中的应用正在全球范围内迅速扩大。植物蛋白的主要来源包括谷物、坚果、油籽、豆类和豆类。它们的蛋白质含量在 6% 到 45% 之间，但许多植物蛋白的必需氨基酸含量和比例通常都不够理想。植物蛋白与许多健康益处由于它们通过要求保护的生物活性化合物的存在相关的体内和体外研究显示与健康促进相关的几种生物活性和特性，例如抗炎、抗菌、抗糖尿病和抗氧化特性。然而，其中一些被认为是抗营养因子并且对蛋白质的消化具有抑制作用。与植物蛋白相关的其他不良反应包括过敏（由致敏蛋白引起）和乳糜泻（由麸质蛋白引起）。除了在营养和健康方面的作用外，植物蛋白的价值还扩展到通过增溶、乳化、发泡、凝胶化和面团形成等过程在食品应用中提供功能性用途。这些功能在基于植物蛋白的食品的开发中发挥着不可或缺的作用，例如人造肉、饮料、面包店和面食产品。

Functional and food application of plant proteins – a review

ABSTRACT

The application of plant proteins in new food products is rapidly expanding worldwide driven by consumers demanding healthy, sustainably produced, and non-animal proteins. Major sources of plant protein include cereal grains, tree nuts, oilseeds, legumes, and pulses. Their protein content ranges from 6 to 45%, but many plant proteins typically have suboptimal levels and ratios of essential amino acids. Plant proteins is associated with many health benefits due to the presence of bioactive compounds which are claimed via in vivo and in vitro studies to show several biological activities and properties related to health promotion such as anti-inflammatory, antimicrobial, antidiabetic, and antioxidant properties. However, some of them are recognised as antinutritional factors and present inhibitory effects on the digestion of proteins. Other adverse effects associated with plant proteins include allergy (induced by the allergenic proteins) and coeliac disease (triggered by the gluten proteins). Beyond their roles in nutrition and health, the value of plant proteins extends to provide functional uses in food applications through processes such as solubilisation, emulsification, foaming, gelation, and dough formation. These functionalities play an integral role in the development of plant proteins-based foods such as meat analogue, beverages, bakery, and pasta products.

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