【作者】 赵康程； 李森； 谭斌； 吴娜娜；

【Author】 Zhao Kangcheng;Li Sen;Tan Bin;Wu Nana;School of Healthy Science and Engineering,University of Shanghai for Science and Technology;Institute of Grain and Oil Processing,Academy of National Food and Strategic Reserves Administration;

【机构】 上海理工大学健康科学与工程学院； 国家粮食和物资储备局科学研究院粮油加工研究所；

【摘要】 用不同加工方式处理谷物及豆类,旨在提升营养物质的生物可及性和感官品质。研究表明,不同的加工方式会对蛋白质结构和功能特性产生影响。本文综述湿热处理、高温焙烤、挤压膨化、超微粉碎和微波处理等加工方式对谷物及豆类蛋白结构和功能特性的影响及其在食品领域中的应用。湿热、焙烤、挤压和微波热加工通常使谷物及豆类蛋白二级结构中β-折叠、β-转角和无规则卷曲向更稳定的α-螺旋转变。巯基(SH)向二硫键(SS)的转变使得蛋白聚集程度增加,这也影响谷物及豆类蛋白脱酰胺程度和交联状态。超微粉碎作为非热加工方式,强机械力破坏蛋白质内部的多孔网络结构,谷物及豆类蛋白二级结构中α-螺旋、β-折叠和无规则卷曲含量有不同程度的增加,超微粉碎能显著提高谷物及豆类蛋白的功能特性。不同加工处理的谷物及豆类蛋白对改善其食品品质发挥重要作用。本文旨在为科学合理膳食以及谷物及豆类蛋白加工业的发展提供一定的参考。更多还原

【Abstract】 The bioavailability and sensory quality of nutrients for grains and legumes are affected by different processing methods.Research has shown that different processing treatment for grains and legumes can have an impact on the structure and functional properties of their protein.This review summarizes the effects,mechanisms,and applications of processing methods on the structure and functional properties of proteins from grains and legumes in the food industry,such as wet heat treatment,high-temperature baking,extrusion puffing,ultrafine grinding,and microwave treatment.Damp heat,baking,extrusion,and microwave processing typically lead to the transformation of β-folding,β-rotation,and irregular curling in the secondary structure of grains and legumes proteins into more stable α-helices.The transformation of thiol groups(SH) to disulfide bonds(SS) increases the degree of protein aggregation,which also affects the degree of deamidation and cross-linking status of grains and legumes proteins.Ultra fine grinding,as a non thermal processing method,uses strong mechanical force to destroy the porous network structure inside proteins.The content of alpha helices,beta folds,and irregular curls in the secondary structure of grains and legumes proteins increases to varying degrees.Ultra fine grinding can significantly improve the functional characteristics of grains and legumes proteins.The protein from grains and legumes after different processing plays an important role in improving food quality.This review aims to provide some references for the scientific and rational diet and the development of grains and legumes protein processing industry.更多还原