大米蛋白资源开发利用现状  

The current development and utilization of rice protein

作　　者：严静 査园园 钱家美 张汆 张榆敏 YAN Jing;ZHA Yuan-yuan;QIAN Jia-mei;ZHANG Cuan;ZHANG Yu-min(School of Bio and Food Engineering,Chuzhou University,Chuzhou 239000;Anhui Shunxin Shengyuan Biological Food Corporation,Chuzhou 239000)

机构地区：[1]滁州学院生物与食品工程学院,滁州239000 [2]安徽顺鑫盛源生物食品有限公司,滁州239000

出　　处：《中国食品添加剂》2020年第5期124-129,共6页China Food Additives

基　　金：2017年度滁州市农业与社会发展科技计划项目:大米渣蛋白酶法增溶改性及其产业化关键技术研究(No.201709);滁州学院项目“谷物类蛋白酶法增溶改性研究(No.zrjz2017001)”;国家级大学生创新项目:麦麸蛋白的双酶双向提取及其理化特性分析(No.201910377029)。

摘　　要：大米蛋白具有低过敏、易消化的特点,是公认的优质膳食蛋白,主要源自大米淀粉、淀粉糖浆的加工副产物。文中重点介绍了大米蛋白的主要性质、改性方法及其在食品领域的开发利用现状。经酶法改性后,大米蛋白可以加工成为速溶大米蛋白粉和大米肽等高价值食品,其中大米肽具有抗氧化、提高免疫力、治疗糖尿病等多种保健功能。高纯度大米肽的高效制备、分离纯化及其相关技术研究是大米蛋白未来发展的主要趋势。Rice protein is hypoallergenic and easy to digest.It is recognized as a high-quality dietary protein.Rice protein is the main byproduct of rice starch or syrup processing.The major properties of rice protein,its modification methods,and its current development and utilization in food industry were summarized.Rice protein can be processed into high-value foods,such as instant rice protein powder and enzymatic modified rice peptides.Rice peptide products has various health functions,such as antioxidation,enhancing immunity and preventing diabetes.Therefore,preparation,separation and purification of high-purity rice peptides and related technologies are the future development trends of rice protein.

关 键 词：大米蛋白 开发利用 改性 大米肽 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]