中国食品学报2024，Vol.24Issue(6)：423-433,11.DOI:10.16429/j.1009-7848.2024.06.037
植物源蛋白质纤维化自组装研究进展
Research Progress on Fibrotic Self-assembly of Plant Protein Resource
摘要
Abstract
Protein fibrils formed through self-assembly are expected to be used as a novel functional ingredient in food industry,on account of their abundant amino acids,straight morphology,and multi-level and multi-scale structures.The development and utilization of protein fibrils have become a research hotspot in the food field in recent years,notably the research on plant-derived protein self-assembled fibrils that are more in line with the needs of green and sustainable development has attracted considerable attention.In this paper,the formation mechanism and influencing factors of plant-derived protein fibrillization are introduced.Especially,the impact of fibrous self-assembly on the protein structure and techno-functional properties,as well as the application status and development prospects of protein fibrils in the food field are highlighted,with a view to provide a theoretical basis for the development and utilization of plant protein fibrils in the field of functional food.关键词
植物蛋白/纤维化/自组装/形成机制/功能性质Key words
plant protein/fibrillation/self-assembly/formation mechanism/functionality引用本文复制引用
唐紫薇,明雨,赵欣欣,林昕卓,吴满刚,王庆玲..植物源蛋白质纤维化自组装研究进展[J].中国食品学报,2024,24(6):423-433,11.基金项目
国家自然科学基金项目(32302110,32272335) （32302110,32272335）
江苏省自然科学基金青年项目(BK20200928) （BK20200928）
