燕麦蛋白提取分离的研究进展  

The Research Progress on Extraction of Oat Protein

作　　者：刘建垒[1] 张玲[1] 郝利平[1] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《食品研究与开发》2014年第1期132-136,共5页Food Research and Development

摘　　要：全面介绍国内外燕麦蛋白质提取的研究动态,对碱提酸沉法、酶法、膜分离、复合提取法等方法进行了比较研究,分析了各自的优缺点。同时探讨了超声波、超滤、超临界萃取等新技术在燕麦蛋白质提取研究中的应用,并对今后燕麦蛋白的研究提出几点展望。The research trends of the extraction of protein from oat were introduced in detail in this article. Alkali-extraction and acid-precipitation, enzymatic method, membrane separation, composite extraction method and their advantages and disadvantages were studied comparatively. The application and research of ultrasonic, ultrafiltration, supercritical fluid extraction and other new technology in oat protein extraction was discussed. At last, several prospects of the research of oat protein were put forward.

关 键 词：燕麦蛋白质 碱提酸沉法 酶法 膜分离 复合提取法 

分 类 号：TS201.2[轻工技术与工程—食品科学]