菜籽蛋白功能性质及抗氧化的研究进展  

Review on functional properties and antioxidant of rapeseed protein

作　　者：黄明亮[1] 王雪莹[1] 孙颖[1] 罗佳丽[1] 吴文标[1] 

机构地区：[1]西南大学食品科学学院,重庆400715

出　　处：《食品工业科技》2012年第12期405-408,413,共5页Science and Technology of Food Industry

摘　　要：菜籽蛋白是一种完全蛋白,其营养价值高,总体品质优于大豆蛋白,甚至与动物蛋白或酪蛋白不相上下。菜籽蛋白不仅具有良好的功能性质如溶解性、乳化性、起泡性和凝胶性等,还具有良好的抗氧化活性,在食品工业和医药领域有很好的应用前景。但国内对于菜籽蛋白功能性质的研究相对较少,多集中在蛋白回收率的提高以及对有毒成分硫苷、植酸、多酚等的脱除。通过综述菜籽蛋白功能性质和抗氧化活性的研究进展,为今后菜籽蛋白的应用研究提供参考。Rapeseed protein is a complete protein which has high nutritional value.In term of the overall quality,rapeseed protein is better than soy protein,but similar to animal protein and casein.Many researches have reported that rapeseed protein which had good functional properties such as solubility,emulsification,foaming,gelation and good antioxidant activity had a good application prospect in food and medicine industry.However,the study of functional properties of rapeseed protein was relatively insufficient,mostly focuses on improving of the recovery of protein and removing of toxic ingredient.The latest researches of rapeseed protein about functional properties and antioxidant activity for future applications were summarized.

关 键 词：菜籽蛋白 功能性质 抗氧化性 多肽 

分 类 号：TS201.2[轻工技术与工程—食品科学]