关键词: 植物蛋白；外源氨基酸；结构修饰；功能特性

Abstract: Plant proteins are characterized by their high nutritional value, diverse sources, and low cost. However, their functional properties such as solubility, emulsifying capacity, and gelation capacity often deteriorate due to environmental factors like temperature and pH during processing. Studies have shown that modifying plant proteins by introducing exogenous amino acids can effectively improve these functional defects. This process promotes the formation of covalent bonds between amino acids and proteins, leading to changes in protein conformation, which in turn enhances their functional performance and bioactivity. Current research on amino acid-modified plant proteins primarily focuses on optimizing their functional properties. This review systematically summarizes the structural modifications of plant proteins induced by exogenous amino acids and their effects on protein conformation and processing-related functional characteristics. It also discusses the application potential of amino acid-modified plant proteins as emulsifiers, extruded plant-based meat analogs, and antioxidants in the food field. This paper provides a theoretical foundation for developing precise modification strategies based on the interaction between amino acids and plant proteins.

Key words: plant proteins; exogenous amino acids; structural modification; functional properties