荞麦蛋白结构、生理活性及其应用的研究进展  

Research Progress in the Structure,Physiological Activities and Applications of Buckwheat Protein

作　　者：刘靖[1] 宋雨[1] 赵钢[1] 耳时里且 胡一晨[1] 邹亮[1] LIU Jing;SONG Yu;ZHAO Gang;ERSHI Liqie;HU Yichen;ZOU Liang(Key Laboratory of Coarse Cereal Processing,Ministry of Agriculture and Rural Affairs,Chengdu University,Chengdu 610106,China;Agriculture and Rural Bureau of Meigu County,Liangshan 616450,China)

机构地区：[1]成都大学,农业农村部杂粮加工重点实验室,四川成都610106 [2]美姑县农业农村局,四川凉山616450

出　　处：《食品工业科技》2021年第20期400-407,共8页Science and Technology of Food Industry

基　　金：国家重点研发计划项目(2020YFD1001404);四川省科技厅重点研发项目(2019YFS0526);成都市科技局科技创新研发项目(2019-YF05-02421-SN);现代农业产业技术体系建设专项资金(CARS-07-01A)。

摘　　要：荞麦是一种无麸质谷物,其蛋白质含量较高,氨基酸配比合理,是一种优质蛋白质来源。荞麦蛋白营养价值高,具有降胆固醇、降血压、降血糖等多种保健功效,在功能食品等领域具有开发价值,应用前景广阔。本文分析了荞麦蛋白的提取方法及其各自的优缺点,综述了近年来国内外对荞麦蛋白结构特性、食品功能特性、生理活性及其应用等方面的研究现状,并对荞麦蛋白的研究进行了展望,以期为荞麦蛋白的开发利用及相关产品的深加工提供参考。Buckwheat is a kind of pseudocereal with high protein content and well-balanced amino acids.It is a source of high-quality protein.Buckwheat protein not only has high nutritional value,but also has a variety of health benefits such as lowering cholesterol,lowering blood pressure,and lowering blood sugar.So it has development value in functional food and other fields and has broad application prospects.In this paper,the advantages and disadvantages of the different methods for the extraction of buckwheat protein are described,and the current research status of buckwheat protein's structural characteristics,food functional properties,physiological activities and applications are presented.The research of buckwheat protein was prospected,hoping to provide basis for the development and utilization of buckwheat protein and the further processing of related products.

关 键 词：荞麦蛋白 结构特性 食品功能特性 生理活性 应用 

分 类 号：TS201.4[轻工技术与工程—食品科学]