芝麻饼粕中蛋白质的提取及其应用研究现状  

The Extraction and Application of Protein in Sesame Residue

作　　者：文芬 张淼 邵雪梅 龚倩 魏陈 WEN Fen, ZHANG Miao, SHAO Xue-mei, GONG Qian, WEI Chen(College of Food, Sichuan Tourism University, Chengdu 610100, Sichuan, Chin)

机构地区：[1]四川旅游学院食品学院,四川成都610100

出　　处：《食品研究与开发》2018年第14期220-224,共5页Food Research and Development

基　　金：四川省大学生创新创业科研项目(79-0341)

摘　　要：芝麻饼粕是芝麻榨取油后的副产品,常作为饲料或肥料,芝麻蛋白是从芝麻饼粕中提取的一种新的营养植物蛋白,营养性和加工性能较高。介绍芝麻饼粕的制备方法、芝麻蛋白的提取方法、干燥方式和功能特性及其在食品中的应用状况,并对芝麻蛋白的研究前景做出展望。Sesame residue was a by-product after extracting oil,often used as feed or fertilizer.Sesame protein with high nutritional and processing properties,was a new nutritional vegetable protein extracted from sesame meal.This paper mainly introduced the preparation method of sesame residue,extraction methods,drying methods and functional properties of sesame protein,its application in food was also introduced. At last,the prospect of sesame protein was prospected.

关 键 词：芝麻饼粕 芝麻蛋白 提取方法 干燥方式 功能特性 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]