数字农科院2.0

Enzymatic modification of oilseed proteins for improved functional properties

文献类型： 外文期刊

作者： Yawen Huang ;Qianchun Deng;Shangwen Chen;Zhengming Wu ;Xiaoqian Tang;Dengfeng Peng ;Yashu Chen;Chao Wang;Ziyu Deng

关键词： Oilseed proteins; Proteinstructure ;Enzymatic mechanism ;Functional property; Structure–function relationship

期刊名称： TRENDS IN FOOD SCIENCE & TECHNOLOGY

ISSN： 0924-2244

年卷期： 2025 年

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Background: Oilseed proteins are abundant and nutritionally valuable, making them an important source of plantbased protein. However, their high content of multimeric structures limits their functional performance in food systems. Enzymatic modification is a mild and environmentally friendly approach with high specificity and controllability. Regulating protein structure can effectively enhance functional properties. Nevertheless, its practical application is constrained by low substrate solubility and limited accessibility of reactive sites. In addition, current studies remain fragmented, and mechanistic understanding is still limited. Therefore, it is necessary to explore the structure–function relationships of enzymatically modified oilseed proteins and integrate the existing dispersed research findings and technical approaches. Scope and approach: This review summarizes the composition, structural characteristics, and enzymatic modification mechanisms of various oilseed proteins. It focuses on how enzymatic modification affects the structure and functionality of different oilseed proteins. In addition, it provides an overview of the current applications of modified oilseed proteins in the food industry. Key findings and conclusions: Enzymatic modifications such as hydrolysis, crosslinking, glycosylation, and deamidation can effectively enhance the functionality of oilseed proteins by promoting controlled structural rearrangements. Multi-enzyme and enzyme–physical field synergies offer promising strategies to overcome mass transfer limitations and improve the exposure of active sites, leading to more uniform and efficient modification. Finally, this review outlines future research directions to guide the expanded processing and utilization of oilseed proteins

分类号：

  • 相关文献

[1]Enzymatic modification of oilseed proteins for improved functional properties. Huang, Yawen,Deng, Qianchun,Chen, Shangwen,Wu, Zhengming,Tang, Xiaoqian,Peng, Dengfeng,Chen, Yashu,Wang, Chao,Deng, Ziyu. 2025

[2]Effects of high pressure on the physicochemical and functional properties of peanut protein isolates. He, Xuan-Hui,Liu, Hong-Zhi,Liu, Li,Zhao, Guan-Li,Wang, Qiang,Chen, Qiong-Ling.

[3]Optimisation of production yield by ultrasound-/microwave-assisted acid method and functional property of pectin from sugar beet pulp. Peng, Xiao-Yan,Mu, Tai-Hua,Zhang, Miao,Sun, Hong-Nan,Chen, Jing-Wang,Yu, Ming.

[4]Molecular characterization of two novel Glu-D1-encoded subunits from Chinese wheat (Triticum aestivum L.) landrace and functional properties of flours possessing the two novel subunits. Guo, Xiaomin,Guo, Junxian,Li, Xiuquan,Yang, Xinming,Li, Lihui.

[5]Comparative assessment of bone collagen recovered from different livestock and poultry species: microstructure, physicochemical characteristics and functional properties. Liu, Hong,Guo, Yujie,Xu, Xiong,Liu, Jiqian,Zhang, Hongru,Qi, Liwei,Zhang, Chunhui,Gao, Hongwei. 2022

[6]Application of lipids and their potential replacers in plant-based meat analogs. Qiongling Chen,Zhenjia Chen,Jinchuang Zhang,Qiang Wang,Yu Wang. 2023

[7]Effect of high pressure processing on the structural and functional properties of the protein in corn gluten meal. Sarina Ma,Shimin Gui,Ruixia Hao,Xili Dege,Meili Zhang. 2024

[8]Relationship between Soybean Protein Isolate and Textural Properties of Texturized Vegetable Protein. Lin Li,Yatao Huang,Yanfang Liu,Yangyang Xiong,Xinrui Wang,Litao Tong,Fengzhong Wang,Bei Fan,Xiaojia Bai. 2023

[9]Physicochemical, Functional, and Antioxidant Properties of Pectic Polysaccharides Extracted from Three Bast Fibrous Plants. Tang, Jialing,Li, Xi,Xu, Da,Liu, Genggui,Zhang, Xiaoqin,Xiong, Xiaofei,Yang, Xiai,Qin, Xiaoli,Deng, Yanchun,Hou, Chunsheng,Yang, Xiushi. 2025

作者其他论文 更多>>