Hu Yinxuan, Ye Aiqian, Cheng Lirong, Lee Sung Je, Yang Zhi
School of Food Technology and Natural Sciences, Massey University, Auckland, New Zealand.
Riddet Institute, Massey University, Palmerston North, New Zealand.
Crit Rev Food Sci Nutr. 2025 May 10:1-40. doi: 10.1080/10408398.2025.2499941.
This review highlights recent advancements in fabrication, characterization, and applications of functional plant protein aggregates, emphasizing their growing importance in the food industry because of their sustainability as well as cost-effectiveness compared to animal proteins. While native plant proteins often exhibit limited technofunctional properties, the formation of protein aggregates offers a promising solution. This review explores various aggregation methods, including physical methods (e.g., heat treatment, ultrasonication), chemical modifications (e.g., glycation, acylation), and biological processes (e.g., enzymatic hydrolysis, fermentation), and structural and functional properties changes after these treatments. Advanced characterization techniques such as spectroscopy, microscopy, and rheological methods, are discussed to assess microstructures and key properties like emulsification, gelation, and foaming. Applications of these aggregates in products like beverages, mayonnaise, and whipped cream are highlighted. The review concludes with future research directions to enhance industrial applications and nutritional benefits, providing insights into the potential of plant protein aggregates for developing innovative and sustainable plant-based food and non-food products.
本综述重点介绍了功能性植物蛋白聚集体在制备、表征和应用方面的最新进展，强调了由于其可持续性以及与动物蛋白相比的成本效益，它们在食品工业中日益重要。虽然天然植物蛋白通常表现出有限的技术功能特性，但蛋白聚集体的形成提供了一个有前景的解决方案。本综述探讨了各种聚集方法，包括物理方法（如热处理、超声处理）、化学修饰（如糖基化、酰化）和生物过程（如酶水解、发酵），以及这些处理后结构和功能特性的变化。讨论了先进的表征技术，如光谱学、显微镜和流变学方法，以评估微观结构和关键特性，如乳化、凝胶化和发泡。重点介绍了这些聚集体在饮料、蛋黄酱和鲜奶油等产品中的应用。综述最后提出了未来的研究方向，以加强工业应用和营养益处，深入了解植物蛋白聚集体在开发创新和可持续植物基食品及非食品产品方面的潜力。
