摘要
随着社会发展水平的提升,食物来源日益多元化,人们对优质蛋白质食物消费量不断增加,促使植物蛋白资源的开发和提取技术兴起。植物蛋白有动物蛋白无可比拟的优势,通过对叶蛋白深加工制备的蛋白肽,可以进一步提升植物蛋白的营养价值。因此,植物叶蛋白的提取及精深加工备受人们关注,植物叶蛋白的提取方法更是多种多样,最佳提取工艺参数也有深究。本文在前人研究的基础上对不同的叶蛋白经典提取方法及精深加工生产蛋白肽的方法进行整理综述,从主要的叶蛋白提取环节着手,回顾了各提取方法的原理知识、操作注意事项并进行优缺点评价,以期为后续植物叶蛋白提取研究及蛋白肽的制备提供理论依据及指导意见。
With advances in living standards,food sources have become increasingly diversified and individuals’consumption of high-quality protein food has increased,prompting the development of novel plant protein resources and their relevant extraction technologies.Plant protein has incomparable advantages over animal protein.Protein peptides prepared by processing leaf protein can enhance the nutritional value of plant protein.As a result,the extraction and processing of plant leaf protein are increasingly attracting attention.With many methods available for the extraction of plant leaf protein,much of the research has focused on identifying the best extraction process parameters.By conducting a review of the literature,this paper provides an overview of the different methods traditionally used for the extraction and processing of leaf protein and the production of protein peptides.Starting from the main extraction links of leaf protein,a review of the principles of each extraction method and operation precautions is provided,as well as an evaluation of the advantages and disadvantages of each extraction method.Therefore,this paper provides a theoretical basis and guidance for subsequent research on the extraction of plant leaf protein and the preparation of protein peptides.
作者
魏佳
魏臻武
张有鑫
颜梦雨
闵学阳
WEI Jia;WEI Zhenwu;ZHANG Youxin;YAN Mengyu;MIN Xueyang(College of Animal Science and Technology,Yangzhou University/Institute of Pratacultural Science,Yangzhou University,Yangzhou 225009,Jiangsu,China)
出处
《草业科学》
CAS
CSCD
北大核心
2024年第5期1241-1254,共14页
Pratacultural Science
基金
2023年江苏省研究生科研创新计划(KYCX23_3614)
国家自然科学基金(32301474)
江苏省青年基金(BK20220583)。
关键词
叶蛋白
工艺流程
蛋白凝聚
酶促
生物活性肽
营养价值
功能特性
leaf protein
technological process
protein coagulation
enzymatic method
bioactive peptides
nutritive value
functional properties
