@article{XU2025, 
author = {Jing XU and Jiangxue WANG and Wangang ZHANG and Ruiming LUO and Songmin CAO},
title = {Progress in Research and Application of Plastein Reaction for Improving the Structure and Functional Properties of Food Proteins and Their Derivatives},
year = {2025},
journal = {Food Science},
volume = {46},
number = {20},
pages = {383-393},
keywords = {protein, plastein reaction, structural, processing characteristics, biological activity},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20250311-089},
doi = {10.7506/spkx1002-6630-20250311-089},
abstract = {The plastein reaction refers to the process in which hydrolysis products of proteins are recombined to form new proteins under enzymatic catalysis. The reaction system has significant effects on improving the processing characteristics and structural stability of food proteins, enhancing the added value of protein derivatives, and developing new protein resources. This article provides a comprehensive elaboration on the reaction process, mechanism, characterization methods and influencing factors of the plastein reaction system, with a focus on the mechanisms of the plastein reaction in enhancing the functional properties of food proteins and their derivatives, such as nutritional composition, biological value, processing characteristics, bioactivity, gastrointestinal stability and sensory properties. This review hopes to provide new research directions and ideas for the quality improvement and in-depth application of food-derived proteins and bioactive peptides.}
}