核桃饼粕蛋白质及其开发利用  

Development and utilization of walnut meal protein

作　　者：金子纯 张润光[1] 韩军岐[1] 马乐[1] 杨曦[1] 王旭琳 张有林[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710119

出　　处：《食品与发酵工业》2016年第6期265-270,共6页Food and Fermentation Industries

基　　金：西安市现代农业创新计划项目(NC1317.3;NC1405.2)

摘　　要：核桃饼粕中蛋白质含量很高,其中谷氨酸、天冬氨酸、精氨酸等对人体有重要保健功能的氨基酸含量丰富。但核桃饼粕常被废弃或作为饲料低价出售,造成资源极大浪费。因此高效提取核桃饼粕蛋白质并广泛应用于工业生产中对核桃资源综合利用具有重要意义。文中重点综述了核桃饼粕蛋白质及其制备纯化方法、功能特性,并讨论了核桃饼粕蛋白质的开发利用。As an excellent resource of proteins,walnut meal protein contains abundant glutamic acid,aspartic acid and arginine. They play an important role in human health care. However,it is often discharged or sold at a very low price,which wastes a lot of good protein resource. Therefore,high efficient extracting walnut meal protein and widely applying in the food industry has a great significance on utilization of the material. The preparation technique and functional characteristics of walnut meal protein were introduced in detail. Moreover,the recent development and utilization were also summarized.

关 键 词：核桃饼粕蛋白质 制备纯化 功能特性 开发利用 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]