雨生红球藻中蛋白质的研究进展及开发利用现状  

Research progress and application of haematococcus pluvialis protein

作　　者：邱月 赵晓燕 刘红开 张桂香 张晓伟 朱海涛 QIU Yue;ZHAO Xiao-yan;LIU Hong-kai;ZHANG Gui-xiang;ZHANG Xiao-wei;ZHU Hai-tao(Culinary School,Jinan University,Jinan Shandong 250022)

机构地区：[1]济南大学烹饪学院,山东济南250022

出　　处：《粮油食品科技》2018年第5期42-47,共6页Science and Technology of Cereals,Oils and Foods

基　　金：国家自然科学基金(21406133);国家科技支撑计划(2015BAD29B04)

摘　　要：雨生红球藻作为新资源食品,不仅是天然虾青素的"浓缩品",还是一种潜在的蛋白资源。藻蛋白具有抗氧化、降血压、抗肿瘤、抗血栓、免疫调节活性等作用,将在食品、保健品、医药学、染料等领域有广阔的发展前景。目前,雨生红球藻多用于虾青素的研究,蛋白资源开发利用较少。综述了雨生红球藻中蛋白质的分类、组成、制备方法、生物活性以及应用,旨在为雨生红球藻蛋白相关产品的开发提供参考。Haematococcus pluvialis,as an important new resource food,not only is a"concentrated product"of natural astaxanthin,but also a potential protein source.Algae proteins have a variety of biological activities,such as anti-oxidation,reducing blood pressure,anti-tumor,antithrombosis and immune regulation.It will have broad prospects for development in the fields of food,health care products,medicine and dyes.At present,the haematococcus pluvialis is chiefly used for astaxanthin,which results in less application of protein source.The classification,composition,preparation method,biological activity,and application of haematococcus pluvialis protein were described in order to provide a scientific basis for the development of protein products in haematococcus pluvialis.

关 键 词：雨生红球藻蛋白 制备 组成 活性 应用 

分 类 号：TS201.21[轻工技术与工程—食品科学] S985.4[轻工技术与工程—食品科学与工程]