预计到2050年,全球人口预计将达到约97亿,这表明人类饮食中对蛋白质的需求更大。谷蛋白(CBP)已被确定为高质量的蛋白质,在食品和制药行业的潜在应用。2020年,全球谷物产量为21亿公吨,包括小麦,大米,玉米,小米,大麦,还有燕麦.谷糠,通过铣削获得,占谷物总产量的10-20%,不同的晶粒类型和铣削程度。在这篇文章中,总结了CBPs的分子组成和营养价值,并讨论了它们的提取和纯化的最新进展。然后回顾了CBPs的功能特性,包括它们的溶解度,绑定,乳化,发泡,胶凝,和热性能。最后,强调了当前在食品中应用CBPs的挑战,例如抗营养因子的存在,低消化率,和变应原性,以及通过克服这些挑战来改善营养和功能特性的潜在策略。CBP表现出与其他广泛使用的基于植物的蛋白质来源相似的营养和功能属性。因此,CBPs有相当大的潜力用作食品成分,Pharmaceutical,和其他产品。
The projected global population is expected to reach around 9.7 billion by 2050, indicating a greater demand for proteins in the human diet. Cereal bran proteins (CBPs) have been identified as high-quality proteins, with potential applications in both the food and pharmaceutical industries. In 2020, global cereal grain production was 2.1 billion metric tonnes, including wheat, rice, corn, millet, barley, and oats. Cereal bran, obtained through milling, made up 10-20% of total cereal grain production, varying by grain type and milling degree. In this article, the molecular composition and nutritional value of CBPs are summarized, and recent advances in their extraction and purification are discussed. The functional properties of CBPs are then reviewed, including their solubility, binding, emulsifying, foaming, gelling, and thermal properties. Finally, current challenges to the application of CBPs in foods are highlighted, such as the presence of antinutritional factors, low digestibility, and allergenicity, as well as potential strategies to improve the nutritional and functional properties by overcoming these challenges. CBPs exhibit nutritional and functional attributes that are similar to those of other widely used plant-based protein sources. Thus, CBPs have considerable potential for use as ingredients in food, pharmaceutical, and other products.