He Mengchuan, Zhou Xinjing, Koris András, Chen Bingyu, Zhu Xuchun, Ren Feiyue, Liu Hongzhi
Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 44, HU-1118 Budapest, Hungary.
Foods. 2025 Jun 7;14(12):2020. doi: 10.3390/foods14122020.
As one of the indispensable components of the human body, proteins not only participate in the construction of tissues, but also play an important role in maintaining the metabolic balance of the organism. However, in some protein sources, factors such as complex protein structures and the presence of anti-nutritional compounds reduce bioavailability. Processing methods can significantly enhance protein digestibility by overcoming these limitations. This review focuses on highland barley proteins and their application in winemaking. It summarises their composition, digestibility and functional properties. It also summarises and evaluates in vitro digestion models suitable for in vitro digestion of highland barley proteins. Then, this review investigates in depth the effects of different processing methods-including thermal treatments, enzymatic hydrolysis, and microbial fermentation-on the in vitro digestibility of highland barley proteins and their mechanisms during winemaking. It was shown that these processing methods achieve different degrees of in vitro protein digestibility improvement by altering the structure of highland barley proteins and altering the interactions with other substances, achieving efficient utilisation of high-quality highland barley protein resources. Finally, this review provides a prospect which opens up new ideas for the efficient utilisation of proteins in food processing in the future.
作为人体不可或缺的组成部分之一，蛋白质不仅参与组织构建，还在维持机体代谢平衡中发挥重要作用。然而，在某些蛋白质来源中，复杂的蛋白质结构和抗营养化合物的存在等因素会降低生物利用率。加工方法可以通过克服这些限制来显著提高蛋白质的消化率。本综述聚焦于青稞蛋白及其在酿酒中的应用。它总结了青稞蛋白的组成、消化率和功能特性。还总结并评估了适用于青稞蛋白体外消化的体外消化模型。然后，本综述深入研究了不同加工方法（包括热处理、酶解和微生物发酵）对青稞蛋白体外消化率的影响及其在酿酒过程中的作用机制。结果表明，这些加工方法通过改变青稞蛋白的结构以及改变与其他物质的相互作用，实现了不同程度的体外蛋白质消化率提高，从而实现了优质青稞蛋白资源的高效利用。最后，本综述提供了一个展望，为未来食品加工中蛋白质的高效利用开辟了新思路。
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