谷物蛋白分离纯化方法的研究进展  

Advances of isolation and purification methods in cereal protein

作　　者：唐文娟[1] 赵红清 许宙[1] 文李[1] 程云辉[1] 

机构地区：[1]长沙理工大学化学与生物工程学院,湖南长沙410114

出　　处：《食品与机械》2016年第2期178-182,共5页Food and Machinery

基　　金：国家自然科学基金项目(编号:31171627);"十二五"国家科技支撑计划项目(编号:2012BAD34B02)

摘　　要：谷物蛋白由于具有高度异质性、低溶解度和容易聚集等因素,导致其非常难以分离纯化和鉴定。为充分了解谷物蛋白的结构与功能,实现对谷物蛋白的分离纯化,阐述了几种常见谷物蛋白的组成及特点,对近年来国内外有关谷物蛋白的分离纯化原理与模式的研究进展进行了综合评述,同时展望今后谷物蛋白分离纯化的研究方向。Cereal protein has been extremely difficult to purify and characterize owing to their heterogeneity,poor solubility and tendency to polymerize.In order to have a full understanding of structure and function in cereal protein,to realize the separation and purification of grain protein,the composition and characteristics of cereal proteins were introduced briefly,introduced the research progress comprehensive recitation on principle and model of the grain protein purification domestic and overseas in recent years.The future research prospects of cereal proteins were put forward as well.

关 键 词：谷物蛋白 分离纯化 研究进展 

分 类 号：TS201.21[轻工技术与工程—食品科学]