食品与发酵工业2024，Vol.50Issue(14)：371-378,8.DOI:10.13995/j.cnki.11-1802/ts.037019
燕麦蛋白的改性及其在燕麦加工中理化性质变化的研究进展
Modification of oat protein and its changes of physicochemical properties in oat processing:A review
摘要
Abstract
In recent years,oat has attracted the attention of consumers due to its high protein content,comprehensive amino acid composition,and balanced ratio,but there are still limitations in the processing and product types of oat.Different processing methods and conditions can lead to the loss,aggregation,and denaturation of oat protein and affect its functional properties.Physical,chemical,and enzymatic modification can effectively improve the structure and functional properties of oat protein,thus increasing its application pros-pect.Therefore,this paper reviewed the structure and functional properties of oat protein and the effects of modification on its functional properties and summarized the effects of different oat product processing on oat protein to provide new ideas and theoretical references for the development of oat-processed products in China.关键词
燕麦蛋白/改性处理/功能特性/燕麦制品Key words
oat protein/modified treatment/functional characteristic/oat products引用本文复制引用
宋赛雯,马森,孙冰华,王风,钱晓洁..燕麦蛋白的改性及其在燕麦加工中理化性质变化的研究进展[J].食品与发酵工业,2024,50(14):371-378,8.基金项目
河南省高校科技创新人才项目(23HASTIT033) （23HASTIT033）
河南省科技研发计划联合基金项目(232103810066) （232103810066）
中国博士后科学基金项目(2023M741513) （2023M741513）
