Study on the Functional Properties of Plant Proteins and Their Applications in Health Foods
植物蛋白功能特性及其在健康食品中的应用研究

摘要

植物蛋白具有溶解、乳化、起泡、凝胶、持水和组织化等功能，是植物基饮品、肉制品替代物及营养 食品的重要原料。本文从蛋白结构出发，分析原料来源、提取方式和改性处理对功能特性的影响，并讨论其 健康食品应用。研究表明，不同来源乃至同一原料不同批次的功能性能均可显著波动。植物蛋白产品开发应 由单纯提高蛋白含量转向结构调控、氨基酸互补、消化利用、感官品质及安全性的协同优化。

Abstract

Plant proteins possess functional properties such as solubility, emulsification, foaming, gelation, water holding capacity, and texturization, making them important ingredients in plant-based beverages, meat alternatives, and nutritional foods. Starting from protein structure, this study analyzes the effects of raw material sources, extraction methods, and modification treatments on functional properties, and discusses their applications in health foods. The results indicate that functional performance may vary significantly among different protein sources and even among different batches of the same raw material. The development of plant protein products should therefore shift from simply increasing protein content toward coordinated optimization of structural regulation, amino acid complementarity, digestibility and utilization, sensory quality, and safety.