食品工业科技2024，Vol.45Issue(9)：36-44,9.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
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.关键词
马铃薯蛋白/组成/功能性质/蛋白改性应用Key words
potato protein/composition/functional properties/protein modification application分类
轻工纺织引用本文复制引用
孙莹,周斌,王龙,刘申,朱秀清..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):36-44,9.基金项目
黑龙江省自然科学基金(LH2020C048) （LH2020C048）
2020年度哈尔滨商业大学"青年创新人才"支持计划(2020CX01). （2020CX01）
