Peanut proteins: Extraction, modifications, and applications: A comprehensive review

作者：Song Cui, David Julian McClements, Xingfeng Xu, Bo Jiao, Liyang Zhou, Hualu Zhou, Liu Xiong, Qiang Wang, Qingjie Sun, Lei Dai · 发表于：Grain & Oil Science and Technology · 年份：2023 · DOI：10.1016/j.gaost.2023.07.001 · 被引用次数：68 · 研究领域：Proteins in Food Systems、Protein Hydrolysis and Bioactive Peptides、Probiotics and Fermented Foods

As naturally sourced proteins, peanut proteins have garnered significant attention from the food industry, owing to their numerous advantages, such as easy extraction, non-pungency, and high bioavailability. Furthermore, peanut proteins are highly digestible in the gastrointestinal tract and boast a high net protein utilization rate, making them an appealing protein source in food products and a promising alternative to animal protein. In this paper, the recent works on the extraction method, modification method, and application of peanut proteins were reviewed. Both advantages and disadvantages of current extraction and modification were discussed. Recently updated information about peanut protein research was summarized. Based on these, the prospection of peanut proteins research was presented, which may be instructive for future research in this field. Future research is still needed for accessible modification methods to develop the functional properties of peanut proteins.