小麦胚蛋白的研究及应用进展  

Research Progress of Wheat Germ Protein and its Application

作　　者：袁道强[1] 王丹丹[1] 扶庆权[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《粮食与饲料工业》2007年第2期9-11,共3页Cereal & Feed Industry

基　　金：河南省科技攻关项目(0424290041);郑州市重大科技攻关项目(2002BA02)

摘　　要：探讨了小麦胚蛋白的营养价值、化学组成和功能性质,综述了小麦胚蛋白提取方法,分析了其应用现状和开发利用前景。指出各蛋白组分的分析,加工特性,提取方法的改进和功能性质的改性将成为研究重点。The nutritive value, chemical composition and functional properties of wheat germ protein were discussed. The extracting method for wheat germ protein was summarized, and the applicable actuality and foreground of wheat germ protein were analyzed. It was pointed out that the analysis, processing properties, improvement of extracting method and modification of functional properties of different protein ingredients would be emphatically researched.

关 键 词：小麦胚蛋白 营养价值 功能性质 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]