谷物蛋白的组成特点及分离方法研究现状  

Research status of composition characteristics and separation methods of cereal protein

作　　者：周耸励 张权峰 陶丽伟 杨柳 邵晨 王含 肖志刚 ZHOU Song-Li;ZHANG Quan-Feng;TAO Li-Wei;YANG Liu;SHAO Chen;WANG Han;XIAO Zhi-Gang(College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,China;College of Food Science,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]沈阳师范大学粮食学院,沈阳110034 [2]东北农业大学食品学院,哈尔滨150030

出　　处：《食品安全质量检测学报》2018年第21期5547-5551,共5页Journal of Food Safety and Quality

基　　金：沈阳市科技计划项目(2018Z185019);辽宁省特聘教授课题项目(2017.01-2019.12)~~

摘　　要：谷物是优质蛋白和生物活性物质的来源,其水解产物可以作为植物蛋白提供体和有益活性成分替代物。谷物蛋白在蛋白领域一直是国内外学者的研究热点及重点,尤其是小麦、水稻、玉米等大宗谷物提供了大量优质的植物蛋白,其他广泛的小宗谷物品种也提供了优质并具有不同功能特性的蛋白质。本文对几种常见的谷物蛋白的分级及分离方法、常见谷物蛋白的结构与功能特性、谷物蛋白的使用价值及开发前景进行了综合阐述,以期为谷类蛋白质的进一步研究提供参考。Cereals is the source of high quality protein and bioactive substances, and its hydrolytic products can be used as the substitutes of plant protein and beneficial active ingredients. In the field of protein, cereals protein has always been the focus and emphasis of researchers at home and abroad, especially large cereals such as wheat, rice and corn provide a large amount of high quality plant protein. Other widespread small cereals varieties also provide high quality protein with different functional properties. This paper comprehensively elaborated the cereal from some aspects including the classification and separation methods of several common cereal proteins, the structure and functional characteristics of common cereal proteins, the use value and development prospect of cereal proteins, in order to provide reference for the further study of cereal proteins.

关 键 词：谷物蛋白 分级分离方法 结构 功能特性 

分 类 号：TS201.21[轻工技术与工程—食品科学]