核桃多肽功能特性及制备工艺研究进展  

Progress on functional properties and preparation of walnut polypeptides

作　　者：吕名蕊[1] 史宣明[1] 张骊[1] 孟佳[1] 王宁[1] 王锋涛[1] 廖兴茂 

机构地区：[1]国家粮食储备局西安油脂科学研究设计院,西安710082 [2]汉中市农技中心园艺蚕桑站,陕西汉中723000

出　　处：《中国油脂》2013年第5期34-38,共5页China Oils and Fats

摘　　要：核桃蛋白是一种优质的植物蛋白资源,其酶解产物核桃生物活性多肽是目前研究的趋势。介绍了核桃多肽的抗氧化性、抑菌性、理化性质等功能特性,以及酶解工艺及辅助酶解技术等方面的研究现状,展望了其在食品、医药、化妆品等领域的应用前景。核桃多肽作为一种新型的核桃深加工产品具有广泛的应用前景及市场潜力。The walnut protein is a source of high quality plant protein, and walnut polypeptides, the enzy- matic hydrolysate of walnut protein are research trend presently. The research status of enzymolysis tech- nology, assisted technology and the functional properties such as oxidation resistance, antibacterial activi- ty, physicochemical properties of walnut polypeptides were introduced. The application of walnut poly- peptides in food, medicine, cosmetics were discussed. Walnut polypeptides as a novel walnut deep pro- cessing product had broad application prospect and market potential.

关 键 词：核桃多肽 功能特性 制备工艺 应用 

分 类 号：TQ936.16[化学工程]