豌豆蛋白的改性及其在食品中应用的研究进展

豌豆是人类饮食中高品质植物蛋白的重要来源，其蛋白质成分是低致敏性的，一些学者对豌豆蛋白功能性进行了部分研究，但依然缺乏改性方法对豌豆蛋白结构和特性影响的系统报道。为了扩展豌豆蛋白在食品工业领域的应用，本文介绍了物理改性、化学改性、酶法改性和复合改性方法对豌豆蛋白结构和功能性质的影响，同时介绍了豌豆蛋白在活性成分的封装、乳液、其他蛋白的替代以及食品的优化这些方面的研究进展，并对豌豆蛋白在食品工业的应用前景上进行了展望。

Research Progress on Modification and Application of Pea Protein in Food Field

Pea is an important source of high-quality plant protein in human diet, and its protein components are hypoallergenic. Many scholars have conducted studies on the function of pea protein, while there is still a lack of systematic reports on the effects of modifications methods on the structure and properties of pea protein. In order to expand the application of pea protein in the food industry, the effects of physical modification, chemical modification, enzymatic modification and multiple modification on the structural and functional properties are reported in this study, as well as introduce the encapsulation of pea protein in active ingredients, emulsions, substitution of other proteins and optimization of food. Moreover, the prospect of application of pea protein in food industry is prospected.