荞麦生物活性成分的研究进展——荞麦蛋白质的结构、功能及食品利用(1)  

ADVANCE IN THE ACTIVE COMPONENTS OF BUCKWHEAT—— The Structure,Function and Application in Buckwheat Protein (Ⅰ )

作　　者：李丹[1] 丁霄霖[1] 

机构地区：[1]无锡轻工大学食品学院,606信箱江苏无锡214036

出　　处：《西部粮油科技》2000年第5期30-33,共4页China Western Cereals & Oils Technology

摘　　要：荞麦蛋白质主要由 13S球蛋白构成 ,具有非常显著降低血液中胆固醇的效果 ,在食品工业中具有广泛的应用前景。Globulin with 13S was the main component in buckwheat protein and could significantly reduce plasma cholesterol. Its prospective application in food industry would be very extensively.

关 键 词：荞麦 蛋白质 生物活性成分 食品 应用 

分 类 号：S517[农业科学—作物学]