Pea proteins have garnered attention as a viable alternative to animal proteins, offering health, and sustainability benefits. However, their functional limitations, such as poor solubility, hinder their application in plant-based food products. This review details the specific physical, chemical, and biological methods employed to enhance pea protein functionality. Chemical methods have been the most effective, particularly in improving solubility, emulsification, and foaming properties, which are essential for food applications like dairy alternatives and meat analogues. Biological methods significantly enhance water and oil retention, contributing to better food texture. Physical methods, including ultrasound and heat treatment, also show promise but require careful application to avoid protein denaturation. While chemical methods are efficacious, they raise concerns about cost-effectiveness and environmental impact. The review identifies combined treatment approaches as a fertile area for future research, suggesting that a multi-faceted strategy may provide comprehensive improvements to pea protein functionality.

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改善豌豆蛋白功能的治疗方案

豌豆蛋白作为动物蛋白的可行替代品而受到关注，具有健康和可持续发展的好处。然而，它们的功能限制，例如溶解度差，阻碍了它们在植物性食品中的应用。这篇综述详细介绍了用于增强豌豆蛋白功能的具体物理、化学和生物方法。化学方法是最有效的，特别是在提高溶解度、乳化和发泡性能方面，这对于乳制品替代品和肉类类似物等食品应用至关重要。生物方法显着增强水和油的保留，有助于改善食品质地。物理方法，包括超声波和热处理，也显示出希望，但需要小心应用以避免蛋白质变性。虽然化学方法很有效，但它们引起了人们对成本效益和环境影响的担忧。该综述将联合治疗方法确定为未来研究的沃土，表明多方面的策略可能会全面改善豌豆蛋白的功能。