植物蛋白饮料及其稳定性的研究进展
植物蛋白饮料因其天然、营养、健康和功能性等特点而广受消费者喜爱。由于原料的差异, 不同植物蛋白饮料的营养价值、口感、市场接受度和容量, 以及发展前景也各不相同。由于植物蛋白饮料中含有丰富的蛋白质、糖类、脂肪等成分, 在其生产、贮藏等过程中常出现分散相的下沉、上浮等不稳定现象, 甚至产生分层, 严重影响到产品品质。保证和提高植物蛋白饮料的稳定性是其生产中需要解决的一个关键问题。本文综述了常见植物蛋白饮料的发展现状, 以及影响其稳定性的物理、化学和微生物方面的主要因素, 以期为植物蛋白饮料的生产、研发、市场推广提供依据。
Plant protein beverages are widely loved by consumers for their natural, nutritional, health and functional properties. Due to differences in raw materials, the nutritional value, taste, market acceptance and capacity of different vegetable protein beverages, as well as their development prospects are different. Since vegetable protein beverages are rich in protein, sugar, fat and other components, in the process of production, storage and the like, unstable phenomena such as sinking and floating of the dispersed phase often occur, and even delamination occurs, which seriously affects product quality. Ensuring and improving the stability of vegetable protein beverages is a key issue that needs to be addressed in their production. This paper reviewed the development status of common vegetable protein beverages, as well as the physical, chemical and microbiological factors that affect their stability, in order to provide a basis for the production, research, development and marketing of vegetable protein beverages.
标题：植物蛋白饮料及其稳定性的研究进展
英文标题：Research progress on plant protein beverages and their stability
作者：
丁保淼 长江大学生命科学学院
覃瑞 中南民族大学武陵山区特色资源植物种质保护与利用湖北省重点实验室
熊海容 中南民族大学武陵山区特色资源植物种质保护与利用湖北省重点实验室
刘虹 中南民族大学武陵山区特色资源植物种质保护与利用湖北省重点实验室
易丽莎 中南民族大学武陵山区特色资源植物种质保护与利用湖北省重点实验室
高梦祥 长江大学生命科学学院
中文关键词:植物蛋白,乳状液,蛋白变性,稳定性,
英文关键词:plant protein,emulsion,protein denaturation,stability,
发表日期：2018-12-05
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