阴离子多糖的结构特性及其在高水分组织化植物蛋白中应用的研究进展Research progress on the structural characteristics of anionic polysaccharides and their application in highmoisture textured vegetable protein

阴离子多糖的结构特性及其在高水分组织化植物蛋白中应用的研究进展Research progress on the structural characteristics of anionic polysaccharides and their application in highmoisture textured vegetable protein

高水分组织化植物蛋白（HMTVP）具有高蛋白、低脂肪和低胆固醇等优点，已成为代替动物肉的一种优良选择，但其组织结构和口感与动物肉仍存在一定的差距。阴离子多糖与蛋白质之间的相互作用能改变蛋白质的功能特性，从而使产品质构特性和口感得以改善。旨在为阴离子多糖在HMTVP中的应用提供参考，概述了典型阴离子多糖（海藻酸钠、卡拉胶、黄原胶、羧甲基纤维素钠）的结构特性，总结了阴离子多糖与植物蛋白的相互作用，重点阐述了阴离子多糖在HMTVP中的应用，并对今后的研究方向进行了展望。阴离子多糖通过与蛋白质之间的相互作用改变蛋白质的二级结构，从而改善HMTVP的质构特性和纤维结构等，提高产品品质。今后可进一步深入对...

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Bibliographic Details
Main Author:	安红周1,2，任静文1,2，郭益廷2，李盘欣3，黄亚男3 AN Hongzhou1,2, REN Jingwen1,2, GUO Yiting2, LI Panxin3, HUANG Yanan3
Format:	Article
Language:	English
Published:	中粮工科（西安）国际工程有限公司 2025-04-01
Series:	Zhongguo youzhi
Subjects:	阴离子多糖；组织化植物蛋白；结构特性 anionic polysaccharides; textured vegetable protein; structure property
Online Access:	http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20250406&flag=1
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