食品与发酵工业2024，Vol.50Issue(20)：375-384,10.DOI:10.13995/j.cnki.11-1802/ts.038482
影响植物蛋白溶解性内外因素研究现状
Current research status on internal and external factors affecting solubility of plant proteins
摘要
Abstract
Plant proteins offer abundant resources,excellent nutritional value,low cost,and minimal environmental impact,making them become a type of high-quality raw material for food processing.However,their poor water solubility often results in poor product sta-bility and taste defects when applied to water-based food products,limiting their use in actual production and processing applications.The plant protein deep processing industry is underdeveloped,resulting in a significant amount of protein resources being used solely as feed or fertiliser.This situation not only leads to a great waste of resources but also enhances environmental pollution.Currently,as plant-based products continue to develop,research on the solubility of plant proteins and solubilisation technology has become a popular topic and has made significant progress.However,there have been fewer comprehensive discussions on the related content and research results.The pur-pose of this paper was to review the internal and external factors affecting the solubility of plant proteins and to collate the relevant technol-ogies to improve solubility.This study will provide theoretical references for the research and development of plant protein solubilisation technology and plant protein products.关键词
植物蛋白/溶解性/内部因素/外部因素Key words
plant protein/solubility/internal factors/external factors引用本文复制引用
王悦,王远利,王紫琳,管春花,陶亮,田洋..影响植物蛋白溶解性内外因素研究现状[J].食品与发酵工业,2024,50(20):375-384,10.基金项目
云南省农业联合专项面上项目(202101BD070001-080) （202101BD070001-080）
云南省基础研究计划面上项目(202101AT070215) （202101AT070215）
云南省科技重大专项(202102AE090027-2) （202102AE090027-2）
云南省凤庆县核桃产业科技特派团(202204B1090012) （202204B1090012）
