汉麻蛋白改性及其表征方法的研究进展  

Research Progress in Hemp Protein Modification and Its Characterization Methods

作　　者：庞鑫慧 苏丹 杨杨[1] 王冰[1] 李笑梅[1] 边鑫 石彦国[1] 王雷[2] 张娜[1] PANG Xin-hui;SU Dan;YANG Yang;WANG Bing;LI Xiao-mei;BIAN Xin;SHI Yan-guo;WANG Lei;ZHANG Na(College of Food Science and Engineering,Harbin University of Commerce,Harbin 150076,Heilongiiang,China;Heilongiang Academy of Sciences Institute of High Technology,Harbin 150020,Heilongiang,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076 [2]黑龙江省科学院高技术研究院,黑龙江哈尔滨150020

出　　处：《食品研究与开发》2022年第4期203-208,共6页Food Research and Development

基　　金：国家自然科学基金(32072258,31871747);黑龙江省科技重大专项资助(2019ZX08B02,2020ZX08B02);中央财政支持地方高校发展专项资金优秀青年人才支持计划项目;哈尔滨商业大学“青年创新人才”支持计划(2019CX06;2020CX26)。

摘　　要：汉麻蛋白是汉麻籽的主要成分之一,是一种新型、优质、来源丰富的蛋白质资源,其低致敏性更是适合大部分人群。改变汉麻蛋白的功能特性,使其更好地应用于食品工业,对食品行业发展有着深远的意义。该文阐述了汉麻蛋白的改性方法及其营养特性,同时归纳总结蛋白质改性过程中结构变化常用的表征手段,并对汉麻蛋白改性应用进行展望。Hemp protein is a key component of the hemp seeds.It is a new high-quality,rich-protein resource,suitable for most people owing to its low sensitization.The hemp protein may find significant potential application in the food industry through modification of its functional characteristics.The article described the methods of protein modification and nutritional properties of hemp protein.The common methods of characterizing the structural changes during protein modification were further summarized to highlight the potential application of protein modification.

关 键 词：汉麻蛋白 改性方法 表征方法 功能特性 检测方法 

分 类 号：TS201.2[轻工技术与工程—食品科学]