谷物食品加工中促进蛋白交联方法的应用研究进展

蛋白交联在谷物食品加工领域中发挥着重要作用。但有关谷物蛋白交联的原理与分子作用机理尚未明确。文章综述了谷物食品加工中不同促进谷物蛋白交联的方法(包括物理交联法、化学交联法以及酶交联法)及其最新进展，并从原理方面分析了这三大类蛋白交联方法对谷物蛋白及其相关制品结构特性的影响，最后探讨了这三大类蛋白交联方法中可能存在的问题并进行了展望。

Application research advances of different protein cross-linking methods in cereal foods processing

Protein crosslinking plays an important role in cereal food processing. In recent years, many studies have been carried out on the crosslinking of cereal proteins. However, it is not clear about the principles and molecular mechanisms of crosslinking of cereal proteins. In this review, three kinds of different methods, including physical cross-linking, chemical cross-linking and enzymatic cross-linking, for enhancing the crosslinking of cereal proteins in cereal food processing were summarized, and their recent advances were discussed. Moreover, the effects of the three kinds of protein crosslinking methods on the structural properties of cereal proteins and related products were analyzed. Finally, the possible problems in these three kinds of protein crosslinking methods were discussed and prospected.