米渣蛋白改性研究进展及其应用  

Research progress and application of rice dreg protein modification

作　　者：耿肖倩 龙肇 刘宁 GENG Xiaoqian;LONG Zhao;LIU Ning(College of Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410004,China;School of Food and Biological Engineering,Shaanxi University of Science&Technology,Xi’an 710021,China)

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004 [2]陕西科技大学食品与生物工程学院,陕西西安710021

出　　处：《食品与发酵工业》2021年第17期307-314,共8页Food and Fermentation Industries

基　　金：湖南省自然科学基金青年基金项目(2019JJ50997);湖南省教育厅科学研究项目(17C1668);陕西省教育厅专项科研计划项目(19JK0145);西安市未央区科技计划项目(201942)。

摘　　要：米渣蛋白氨基酸组成平衡、过敏性低,非常适合特殊人群食用,是公认的优质植物蛋白。从米渣中提取蛋白质对扩大蛋白资源有很重要的意义。蛋白质的功能性质对其应用有很大的影响,国内外对米渣蛋白的改性研究较为普遍,旨在改善蛋白质的功能,使其能更好地应用到食品工业。该文主要综述了近年来国内外米渣蛋白的提取、改性和在食品中的应用,以期为米渣蛋白的相关研究提供基础。Rice dreg protein is very suitable for special people to eat because of its a balanced amino acid composition and low allergy.It is recognized as a high-quality plant protein.It is very important to extract protein from rice dreg for expanding protein resources.The functional properties of protein have a great impact on its application.The research on the modification of rice dreg protein is more common at home and abroad,aiming at improving the function of the protein and making it better applied to the food industry.In this paper,the extraction,modification and application in the food of rice dreg protein at home and abroad in recent years are reviewed,to provide the basis for the related research of rice dreg protein.

关 键 词：米渣蛋白 提取 改性 食品添加剂 功能性肽 可食用膜 

分 类 号：TS201.21[轻工技术与工程—食品科学]