PDF(Pubmed)
Abstract：
As the plant-based food market grows, demand for plant protein is also increasing. Proteins are a major component in foods and are key to developing desired structures and textures. Seed storage proteins are the main plant proteins in the human diet. They are abundant in, for example, legumes or defatted oilseeds, which makes them an excellent candidate to use in the development of novel plant-based foods. However, they often have low and inflexible functionalities, as in nature they are designed to remain densely packed and inert within cell walls until they are needed during germination. Enzymes are often used by the food industry, for example, in the production of cheese or beer, to modify ingredient properties. Although they currently have limited applications in plant proteins, interest in the area is exponentially increasing. The present review first considers the current state and potential of enzyme utilization related to plant proteins, including uses in protein extraction and post-extraction modifications. Then, relevant opportunities and challenges are critically discussed. The main challenges relate to the knowledge gap, the high cost of enzymes, and the complexity of plant proteins as substrates. The overall aim of this review is to increase awareness, highlight challenges, and explore ways to address them.
摘要：
随着植物性食品市场的发展，对植物蛋白的需求也在增加。蛋白质是食品中的主要成分，是形成所需结构和质地的关键。种子贮藏蛋白是人类饮食中的主要植物蛋白。它们丰富，例如,豆类或脱脂油籽，这使它们成为开发新型植物性食品的绝佳候选者。然而,它们通常具有低且不灵活的功能，在自然界中，它们被设计为在细胞壁内保持密集和惰性，直到发芽期间需要它们。酶经常被食品工业使用，例如,在奶酪或啤酒的生产中，修改成分属性。尽管它们目前在植物蛋白中的应用有限，对该地区的兴趣呈指数级增长。本综述首先考虑了与植物蛋白相关的酶利用的现状和潜力，包括在蛋白质提取和提取后修饰中的用途。然后，相关的机遇和挑战进行了严格的讨论。主要挑战与知识差距有关，酶的高成本，以及植物蛋白作为底物的复杂性。这次审查的总体目标是提高认识,突出挑战，并探索解决这些问题的方法。
