foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2024-7-3-324-335foodsyst-558Research ArticleСтатьиFunctional characteristics and molecular structural modification of plant proteins. ReviewФункциональные характеристики и молекулярно-структурная модификация растительных белков. Обзорhttps://orcid.org/0000-0002-7288-8569КолпаковаВ. В.KolpakovaV. V.

Колпакова Валентина Васильевна — доктор технических наук, профессор, главный научный сотрудник, заведующий отделом биотехнологии комплексной переработки крахмалсодержащего сырья

140051, Московская область, Люберцы, п. Красково, ул. Некрасова, 11

Тел.: + 7–915–285–84–50

Valentina V. Kolpakova  - Doctor of Technical Sciences, Professor, Chief Researcher, Head of the Department of Biotechnology for the Complex Processing of Starch-Containing Raw Materials

11, Nekrasov Str., 140051, Kraskovo, Lyubertsy, Moscow region

Tel.: + 7–915–285–84–50

Val-kolpakova@rambler.ruhttps://orcid.org/0000-0003-1918-4455БызовВ. А.ByzovV. A.

Бызов Василий Аркадьевич – кандидат сельскохозяйственных наук, директор

140051, Московская область, Люберцы, п. Красково, ул. Некрасова, 11

Тел.: + 7–977–714–64–80

Vasily A Byzov - Candidate of Agricultural Sciences, Director

11, Nekrasov Str., 140051, Kraskovo, Lyubertsy, Moscow region

Tel.: + 7–915–285–84–50

byzov1966@yandex.ruВсероссийский научно-исследовательский институт крахмала и переработки крахмалсодержащего сырья — филиал Федерального исследовательского центра картофеля имени А. Г. ЛорхаРоссияAll-Russian Research Institute of Starch and Starch — containing Raw Materials Processing — Branch of Russian Potato Research CentreRussian Federation20241810202473324335Copyright © Kolpakova V.V., Byzov V.A., 20242024Колпакова В.В., Бызов В.А.Kolpakova V.V., Byzov V.A.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/558

Protein preparations from plant raw materials are widely used in the food industry as improvers, replacers or enrichers for products. However, their functional properties, as a rule, are less pronounced than those of proteins of animal origin. The aim of the review is to analyze and summarize the results of investigations dedicated to studying and characterizing the main functional properties of plant proteins (hydration, solubility, water binding capacity, fat binding capacity and gel-forming capacity, stability of emulsions, foams, rheological properties, texturization) and their modification. The objects of the research were scientific publications, most of which were published in 2017–2024. Functional properties of proteins were characterized; their dependence on the nature and variety of crop, methods of extraction, technological factors of processing and methods of modification was revealed. The search and selection of papers were carried out in the bibliographic databases eLIBRARY.RU, RSCI, Google Scholar, Scopus, Web of Science, Elsevier, and PubMed. Data analysis was performed with their systematization, generalization, intermediate conclusions and general conclusion. The special attention was paid to chemical, physical, physico-chemical and enzymatic methods for modification of protein properties, their advantages and disadvantages, as well as the interrelation of structural and physico-chemical features of proteins with their functional properties. The main regularities were revealed for an effect of modification methods on the secondary and tertiary structures of proteins, surface hydrophobicity, the ratio from fractions, aggregation, denaturation and biological activity obtained by the modern methods of investigations (IR‑spectroscopy, fluorescent microscopy, SDS-PAGE, circular dichroism, spectrophotometry and so on). It has been concluded that it is necessary to carry out further investigations aimed to studying interrelation of molecular structural features of proteins with indicators of functionality and regularities of their behavior in food systems due to an increase in the production of protein preparations from alternative raw materials (pea, chickpea, sunflower, kidney bean, rice and others). Based on the revealed and newly obtained theoretical information, the targeted modification and regulation of properties of protein ingredients for production of high-quality foods are possible.

Белковые препараты из растительного сырья широко применяются в пищевой промышленности в качестве улучшителей, заменителей или обогатителей продуктов. Однако их функциональные свойства, как правило, менее выражены, чем у белков животного происхождения. Цель обзора заключалась в анализе и обобщении результатов исследований, посвященных изучению и характеристике основных функциональных свойств растительных белков (гидратация, растворимость, водо-, жиросвязывающая и гелеобразующая способности, стабильность эмульсий, пен, реологические свойства, текстурирование) и их модификации. Объектом исследования служили научные публикации, большинство из которых опубликовано в 2017–2024 годах. Проводилась характеристика функциональных свойств белков, выявлялась их зависимость от природы и сорта культуры, от методов выделения, от технологических факторов обработки и от способов модификации. Поиск и отбор статей осуществлялся в библиографических базах eLIBRARY.RU, RSCI, Google Scholar, Scopus, Web of Science, Elsevier, PubMed. Анализ данных выполнен с их систематизацией, обобщением, промежуточными выводами и общим заключением. Особое внимание уделено химическим, физическим, физико-химическим и ферментативным способам модификаций свойств белков, их достоинствам, недостаткам, а также взаимосвязи структурных и  физико-химических особенностей белков с  их функциональными свойствами. Выявлены основные закономерности влияния способов модификации на вторичную, третичную структуру белков, на поверхностную гидрофобность, на соотношение из фракций, на агрегацию, на денатурацию и на биологическую активность, полученные современными методами исследования (ИК‑спектроскопия, флуоресцентная микроскопия, SDS–ПААГ, круговой дихроизм, спектрофотометрия и т. д.). Сделан вывод о том, что в связи с расширением производства белковых препаратов из альтернативного сырья (горох, нут, подсолнечник, фасоль, рис и т. д.) необходимы дальнейшие исследования, направленные на изучение взаимосвязи молекулярно-структурных особенностей белков с показателями функциональности и с закономерностями их поведения в пищевых системах. На основе выявленных и вновь получаемых теоретических сведений возможна целенаправленная модификация и регуляция свойств белковых ингредиентов для производства пищевых продуктов высокого качества.

бобовыезерновыемасличныеполипептидыфизико-химические показателифункциональные свойствабиологические свойствавзаимосвязьрегулированиеhydrocolloidsvisco-elastic characteristicsstructureair phaseice crystalsИсследования выполнены в рамках задания FGGM‑2022-00006 ВНИИК — филиал ФГБНУ «ФИЦ картофеля имени А. Г. Лорха» «Разработать научно-практические основы технологии производства новых углеводных и белковых компонентов их крахмалосодержащего сырья на основе системного анализа их состава и свойств для глубокой переработки картофеля, зернового и зернобобового сырья».The research was carried out within the framework of assignment FGGM‑2022–00006 VNIIK — a branch of the Federal State Budgetary Institution "Financial Research Center for Potatoes named after A. G. 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The authors declare that there are no conflicts of interest present.