南瓜籽蛋白的研究进展  

Review on the Researches of Pumpkin Seed Protein

作　　者：刘艳荣[1] 原超[1] 范三红[1] 

机构地区：[1]山西大学生命科学学院,山西太原030006

出　　处：《山西大学学报（自然科学版）》2009年第A02期117-120,123,共5页Journal of Shanxi University(Natural Science Edition)

基　　金：山西省科技攻关项目（20080311015）

摘　　要：南瓜籽是一种优质的植物蛋白资源，其氨基酸组成平衡，可以进行深加工，广泛用于食品行业．本文介绍了南瓜籽蛋白的组成，营养价值，论述了南瓜籽蛋白的提取工艺及功能性质的研究现状．Pumpkin seed is a kind of high nutritions plant protein resources and its amino acid compositions are balanced. So it can be widely used in food industry. The composition of the pumpkin seed protein and its nutritional values were introduced, moreover a variety of the extraction methods as well as its function properties also were discussed in order to push forward exploitation and utilization of pumpkin seed protein in China.

关 键 词：南瓜籽蛋白 营养价值 提取工艺 功能性质 

分 类 号：S642.1[农业科学—蔬菜学]