小米蛋白质研究进展  

Research Progress on Millet Protein

作　　者：杨春[1] 田志芳[1] 卢健鸣[1] 杨秀丽[2] 丁卫英[1] 

机构地区：[1]山西省农业科学院农产品综合利用研究所,太原030031 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国粮油学报》2010年第8期123-128,共6页Journal of the Chinese Cereals and Oils Association

基　　金：国家科技支撑计划(2006BAD02B01-03);山西省科技厅农业攻关项目(20080312009)

摘　　要：谷子是我国北方地区主要粮食作物之一,起源于黄河流域,栽培历史悠久,具有生育期短,适应性广,耐干旱、耐贫瘠等特点。本文论述了谷子脱壳产品小米中蛋白质含量、氨基酸组成、蛋白质品质,表明小米蛋白是一种良好的植物蛋白质来源,栽培生态环境、农艺措施、加工方法等对蛋白质含量与氨基酸组成有一定影响;通过分析小米蛋白质特性、功能蛋白研究与蛋白产品开发应用现状,以期为深入研究小米蛋白,并进行针对性的营养强化和开发新型蛋白产品提供借鉴。Millet is one of the major food crops in northern China.It originated in the Yellow River basin,and has a long history of cultivation.Millet has a short growth period,and has wide flexibility and resistance to drought and leanness.This paper introduces the protein content,amino acid composition and protein quality evaluation of millet,indicates that millet protein is a good source of plant protein.Cultivation environment,agricultural practice and processing have influences on the protein content and amino acid composition of millet.By analyzing the characteristics of millet protein and discussing the application of protein products,it is expected to go deep into millet protein research,to intensify millet nutrition and develop a new protein product.

关 键 词：小米 蛋白质 氨基酸 特性 应用 

分 类 号：S515[农业科学—作物学]