蛋白原料及其酶法改性在植物基肉制备中应用的研究进展Research progress on the application of protein raw materials and its enzymatic modification in plant-based meat preparation

旨在为植物基肉及其蛋白配料的开发提供思路，综述了植物基肉加工用蛋白原料和蛋白酶法改性对产品品质的影响。不同来源的植物蛋白因组成、结构、理化性质和功能特性不同，制备的植物基肉品质存在较大差异；相比单一蛋白原料，使用复配蛋白原料可以提高植物基肉的质构及感官品质；酶法交联改性和酶法水解改性能够改变蛋白质分子结构，从而影响植物基肉的纤维结构形成和质构；酶法改性常用的酶包括谷氨酰胺转氨酶、蛋白酶等，酶法改性与挤压同时进行、先酶法改性再挤压组织化2种方式均能改善植物基肉品质。综上，蛋白原料复配和酶法改性是改善植物基肉品质的有效措施。 In order to provide ideas for the d...

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Bibliographic Details
Published in:	Zhongguo youzhi
Main Author:	高先晶,夏冰,祝嘉佳,董艺帆,段晓杰 GAO Xianjing, XIA Bing, ZHU Jiajia, DONG Yifan, DUAN Xiaojie
Format:	Article
Language:	English
Published:	中粮工科（西安）国际工程有限公司 2025-07-01
Subjects:	植物基肉；蛋白；酶法改性；挤压 plant-based meat; protein; enzymatic modification; extrusion
Online Access:	http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20250707&flag=1

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