花生蛋白亚基结构与性质研究进展  

Research Progress on Peanut Protein Subunits Structure and Properties

作　　者：刘丽[1] 石爱民[1] 刘红芝[1] 胡晖[1] 王强[1] 

机构地区：[1]中国农业科学院农产品加工研究所农业部农产品加工综合性重点实验室,北京100193

出　　处：《中国粮油学报》2016年第10期151-156,共6页Journal of the Chinese Cereals and Oils Association

基　　金：国家科技支撑计划(2012BAD29B03);国家科技创新工程(CAAS-ASTIP-201X-IAPPST)

摘　　要：花生蛋白是一种营养与功能兼具的优良植物蛋白,具有广阔应用前景,花生蛋白结构与功能性质研究是一直以来的研究热点。主要总结了花生蛋白亚基组成与分类、结构与性质,对花生蛋白亚基分离纯化、结构特点、构效关系等方面研究进展进行了详细论述,同时指出目前该研究领域中存在的问题,并对未来的研究重点进行展望,为高品质花生蛋白产品的进一步开发利用提供参考。Peanut protein was a good vegetable protein with nutrition and functions, and have an extensive application prospect. Study on structure, function and properties of peanut protein has been always a research hotspot. In this paper, the peanut protein subunits and classification, structure and properties were summarizes, mainly the separation and purification of peanut protein subunits, structural features, functional properties, structure - activity relationships were provided in details. Finally the existing problems were pointed out and the development prospects were explored, in order to provide the theoretical foundation for the further study and development of peanut protein.

关 键 词：花生蛋白 亚基 结构 性质 

分 类 号：TS201[轻工技术与工程—食品科学]