藜麦蛋白功能特性研究进展  

Research Progress on the Functional Properties of Quinoa Protein

作　　者：吉静筠 李洪岩 王静[1] Ji Jingyun;Li Hongyan;Wang Jing(China-Canada Joint Lab of Food Nutrition and Health(Beijing),School of Food and Health,Beijing Technology&Business University,Beijing 100048)

机构地区：[1]北京工商大学食品与健康学院中加食品营养与健康联合实验室,北京100048

出　　处：《中国食品学报》2021年第11期368-376,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31901729);国家重点研发计划项目(2018YFD0400600)。

摘　　要：随着人们对于健康重视程度的不断加深,藜麦因均衡的营养而逐渐成为餐桌上的新宠。藜麦蛋白含量较高且氨基酸比例均衡,几乎不含醇溶蛋白,可满足多种食品加工和营养需求。对藜麦蛋白进行深度加工和改性,可进一步优化其加工适应性和产品稳定性,扩大应用市场。本文着重介绍天然藜麦蛋白的特性与应用以及改性方式对藜麦蛋白特性的影响,为提高该蛋白的加工适应性和加工藜麦蛋白基食品提供参考。As people keep paying attention to food health,quinoa has gradually become a new favorite on the table because of its balanced nutrition,and quinoa protein has received widespread attention because of its high protein content and ideal,balanced amino acid ratio.At the same time,quinoa protein is almost free of gliadin,which can meet the processing and nutritional needs of many different foods.In addition,the deep processing and modification of quinoa protein can further optimize the processing adaptability and product stability of quinoa protein,which is a necessary processing method for expanding the application market of quinoa protein.Therefore,this article focused on the characteristics and applications of natural quinoa protein,and the effect of modification on the properties of quinoa protein,in order to provide theoretical and technical reference for improving the processing adaptability of quinoa protein and quinoa protein-based food processing.

关 键 词：藜麦 蛋白质 加工改性 功能特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]