中国食物与营养2026，Vol.32Issue(8)：16-25,10.
提取干燥工艺对蚕豆蛋白特性和应用的影响
Influence of Extraction and Drying Processes on Properties and Processing Applications of Fava Bean Protein
摘要
Abstract
[Objective]To explore suitable extraction and processing techniques for fava bean protein.[Method]Fava bean protein was extracted via alkali extraction-acid precipitation(AEAP)and complex enzymatic hydrolysis(CEH),followed by drying via vacuum freeze-drying(FD)or hot-air drying(HD).fava bean protein S1,obtained by combining AEAP with FD,was successfully applied as a protein source in develop‐ing a fava bean protein milk beverage.[Result]The highest extraction yield of fava bean protein by AEAP could reach(92.46±1.67)%,and fava bean protein S1 demonstrated superior solubility and emulsifying properties than other treatment methods.FD produced a porous and loose structure in the fava bean protein,which exhibited significantly better processing functionality compared to the protein obtained via HD.The resulting beverage exhibited a rich milky aroma,a delicate texture,and an excellent emulsifying stability of(98.14±0.77)%.[Conclusion]The combination of AEAP and FD proved to be a suitable preparation process for fava bean protein intended for food processing.The obtained protein produced demonstrated excellent processing suitability and sensory quality within the composite milk beverage.关键词
蚕豆蛋白/碱溶酸沉法/复合酶解法/真空冷冻干燥/蚕豆蛋白乳饮料Key words
fava bean protein/alkali solubilization-acid precipitation/complex enzymatic hydrolysis/vacuum freeze-drying/fava bean protein-based milk beverage引用本文复制引用
张欣,刘畅,宋居易..提取干燥工艺对蚕豆蛋白特性和应用的影响[J].中国食物与营养,2026,32(8):16-25,10.基金项目
江苏省农业科技自主创新资金项目[项目编号:CX(21)3113] （21）
江苏沿江地区农业科学研究所学科建设基金项目[项目编号:YJXK(2023)102] （2023）
南通市自然科学基金面上项目(项目编号:JC2025094). （项目编号:JC2025094）
