脱酰胺修饰对植物蛋白功能特性影响研究进展

Research Progress on the Effect of Deamidation Modification on the Functional Properties of Plant Proteins

摘要:

植物蛋白市场前景广阔，但天然植物蛋白功能特性（溶解性、乳化性、起泡性）较差，限制了在食品产业中的应用。脱酰胺修饰是改善植物蛋白功能特性的有效方法，但目前针对脱酰胺的在植物蛋白应用中研究进展缺乏及时和全面的评估。因此该文对脱酰胺修饰方法和脱酰胺在提高植物蛋白功能特性中的应用进行综述，介绍了脱酰胺现有的主要方法化学法、物理法、生物酶法和场酶协同；阐述了不同植物蛋白脱酰胺修饰对其结构和功能特性的影响。植物蛋白脱酰胺技术在未来有着广阔的发展前景，不仅能够提升植物蛋白的功能性质，还能够推动植物性食品的市场接受度，同时促进食品产业的可持续发展。未来的研究将有助于揭示植物蛋白脱酰胺的完整功能和调控网络，为植物生物技术和农业生产提供新的策略。

Abstract:

The market for plant proteins is promising, but the functional properties (solubility, emulsification, foaming) of natural plant proteins are poor, thereby limiting their applications in the food industry. Deamidation modification is an effective method to improve the functional properties of plant proteins, but there is a lack of timely and comprehensive assessment of the current research progress on the application of deamidation to plant proteins. Therefore, this paper reviews the deamidation modification methods and the application of deamidation in improving the functional properties of plant proteins, introduces the main existing methods of deamidation, chemical method, physical method, bioenzymatic method, and physical method synergizing with enzymatic method e; The effects of deamidation modification of different plant proteins on their structural and functional properties are described. Plant protein deamidation technology has broad prospects in the future, which can not onlyimprove the functional properties of plant proteins, but also promote the market acceptance of plant-based foods while accelerating the sustainable development of the food industry. Future studies will help uncover the complete function and regulatory networks of plant protein deamidation, and provide new strategies for plant biotechnology and agricultural production.