玉米胚芽蛋白提取利用研究进展及开发前景  

Advances in Extraction and Utilization of Corn Germ Proteins and Development Prospects

作　　者：石丹[1] 孙向东[2] 张筠[1] 

机构地区：[1]黑龙江东方学院食品与环境工程学部,黑龙江哈尔滨150086 [2]黑龙江省农业科学院农产品质量安全研究所,黑龙江哈尔滨150086

出　　处：《黑龙江农业科学》2015年第7期162-167,共6页Heilongjiang Agricultural Sciences

基　　金：哈尔滨市优秀学科带头人基金项目(2013RFXYJ049)

摘　　要：为玉米胚芽蛋白的有效开发与利用,简要介绍了玉米胚芽蛋白的营养价值及保健功效,并对玉米胚芽蛋白功能性及其影响因素进行了分析,对玉米胚芽蛋白的几种提取工艺及优缺点进行了讨论。回顾了玉米胚芽蛋白在食品中的应用并对未来发展趋势进行了预测。指出醇法提取玉米胚芽蛋白是未来实现工业化生产的重点研究方向,具有不同保健功能的胚芽蛋白肽将是最有潜力的研究领域之一。In order to effective development and utilization of corn germ protein, the nutritional value and health benefits of corn germ proteins were introduced briefly,and their functionality and impacting factors were analyzed. The advantages and defects of several extraction technologies were discussed, as well as review of application of corn germ proteins in food and prediction of future development trend. It was pointed out that extraction technology of enzymatic/alcoholic methods would be the key research field for future commercial production,and corn germ protein peptides with various health benefits would be the most potential research field.

关 键 词：玉米胚芽蛋白 提取工艺 功能性 提取率 应用 

分 类 号：S513[农业科学—作物学]