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

作者机构：

关键词： Oilseed proteins;Protein structure;Enzymatic mechanism;Functional property;Structure-function relationship

期刊名称： TRENDS IN FOOD SCIENCE & TECHNOLOGY

ISSN： 0924-2244

年卷期： 2025 年 167 卷

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.

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