花生蛋白改性的研究进展  

Progress in Modification of Peanut Protein Property

作　　者：董新红[1,2,3] 赵谋明[4] 蒋跃明[1] 

机构地区：[1]中国科学院华南植物园中国科学院植物资源保存与可持续利用重点实验室,广州510650 [2]桂林理工大学化学与生物工程学院,桂林541004 [3]中国科学院研究生院,北京100039 [4]华南理工大学轻工与食品学院,广州510640

出　　处：《中国粮油学报》2011年第12期109-117,共9页Journal of the Chinese Cereals and Oils Association

基　　金：863计划(2006AA10Z326);国家杰出青年科学基金(30425040)

摘　　要：花生是一种重要的油料蛋白资源,天然花生蛋白由于某些功能特性的限制而影响了其在食品加工中的应用。花生蛋白改性是当前植物蛋白深加工领域的研究热点,是拓宽花生蛋白应用的关键。本文简单介绍了花生蛋白的营养和功能特性,并概述了花生蛋白改性的分类及目前国内外花生蛋白改性研究的进展,重点综述了花生蛋白的酶解改性及改性蛋白食品的研究进展,并展望了花生蛋白深加工产品及酶解改性制备活性肽的技术发展。探索花生蛋白改性技术及其功能特性,对于开辟花生新的利用途径,提高其使用价值,具有重要的实际意义。The peanut is an important source of plant proteins, but its application in food industry of natural peanut protein is limited by its undesirable functional characteristics. The modification of peanut protein property has become a preferable topic in plant protein processing. This paper briefly outlined the nutritional and functional properties of peanut proteins, the types of modification and then the progress of modification research about peanut protein in areas, with an emphasis on the recent advance on the modified properties caused by enzymatic reaction. The prospects for development of the processed products and production of bioactive peptides by enzymatic hydrolysis from peanut proteins were proposed accordingly, it has been found that the exploration of peanut protein modification and its functional properties contributed to new application ways of peanut and to enhance its application value.

关 键 词：花生蛋白 蛋白改性 功能特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]