State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo, China; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China.
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.
Colloids Surf B Biointerfaces. 2024 Jun;238:113929. doi: 10.1016/j.colsurfb.2024.113929. Epub 2024 Apr 24.
In recent years, with increasing emphasis on healthy, green, and sustainable consumption concepts, plant-based foods have gained popularity among consumers. As widely sourced plant-based raw materials, legume proteins are considered sustainable and renewable alternatives to animal proteins. However, legume proteins have limited functional properties, which hinder their application in food products. LAB fermentation is a relatively natural processing method that is safer than chemical/physical modification methods and can enrich the functional properties of legume proteins through biodegradation and modification. Therefore, changes in legume protein composition, structure, and functional properties and their related mechanisms during LAB fermentation are described. In addition, the specific enzymatic hydrolysis mechanisms of different LAB proteolytic systems on legume proteins are also focused in this review. The unique proteolytic systems of different LAB induce specific enzymatic hydrolysis of legume proteins, resulting in the production of hydrolysates with diverse functional properties, including solubility, emulsibility, gelability, and foamability, which are determined by the composition (peptide/amino acid) and structure (secondary/tertiary) of legume proteins after LAB fermentation. The correlation between LAB-specific enzymatic hydrolysis, protein composition and structure, and protein functional properties will assist in selecting legume protein raw materials and LAB strains for legume plant-based food products and expand the application of legume proteins in the food industry.
近年来，随着健康、绿色和可持续消费理念的不断强调，植物性食品越来越受到消费者的欢迎。作为广泛来源的植物性原料，豆类蛋白被认为是动物蛋白的可持续和可再生替代品。然而，豆类蛋白的功能特性有限，这限制了它们在食品中的应用。LAB 发酵是一种相对自然的加工方法，比化学/物理改性方法更安全，可以通过生物降解和修饰来丰富豆类蛋白的功能特性。因此，本文描述了 LAB 发酵过程中豆类蛋白组成、结构和功能特性的变化及其相关机制。此外，本文还重点介绍了不同 LAB 蛋白酶解系统对豆类蛋白的特定酶解机制。不同 LAB 独特的蛋白酶解系统诱导豆类蛋白的特异性酶解，产生具有不同功能特性的水解产物，包括溶解度、乳化性、凝胶性和泡沫性，这些特性由 LAB 发酵后豆类蛋白的组成（肽/氨基酸）和结构（二级/三级）决定。LAB 特异性酶解、蛋白质组成和结构与蛋白质功能特性之间的相关性将有助于选择豆类蛋白原料和 LAB 菌株用于豆类植物性食品，并扩大豆类蛋白在食品工业中的应用。
