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作 者:方齐国 沈汪洋 赵梅荣[3] 李芳 FANG Qi-guo;SHEN Wang-yang;ZHAO Mei-rong;LI Fang(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,Hubei,China;Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by Ministry of Education,Wuhan 430023,Hubei,China;Wuhan Zhongdi Testing Technology Co.,Ltd.,Wuhan 430078,Hubei,China)
机构地区:[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]大宗粮油精深加工省部共建教育部重点实验室,湖北武汉430023 [3]武汉中地检测技术有限公司,湖北武汉430078
出 处:《食品研究与开发》2022年第8期185-192,共8页Food Research and Development
基 金:“十三五”国家重点研发计划项目(2017YFD0401204-3)。
摘 要:荞麦蛋白质含量高、氨基酸组成合理、具有降血脂、降血压、降血糖、抗菌、抗肿瘤等多种生理功能,此外还具有碳排放量低的特性。荞麦蛋白质作为动物蛋白质的优质替代源之一,正受到蛋白质科学领域越来越多的关注。目前国内外有关荞麦的研究主要集中在荞麦蛋白质提取、组成特性、生理活性和功能特性等方面。结合荞麦蛋白质国内外研究现状,该文旨在综述荞麦蛋白质的提取工艺、亚基组成、二级结构、营养品质、生理活性成分及功能特性以及这些特性之间的关联性。Buckwheat,with high protein content and reasonable amino acid composition,has many physiological functions including lowering hyperlipidemia,hypertension,and hyperglycemia,as well as antibacterial and antitumor functions. In addition,it also produces low carbon emissions. The buckwheat protein used as one of the high-quality alternative sources of animal protein,therefore,has received increasing attention from scientists in the field of protein science. At present,the research on buckwheat has mainly focused on: protein extraction,physiological activity,and composition and functional characteristics. According to the domestic and foreign research status,this article aimed to review the extraction process,subunit composition,secondary structure,nutritional quality,physiologically active ingredients,and functional properties of buckwheat protein,as well as the correlation between these properties,and to indicate the development of subsequent directions for related topics.
关 键 词:荞麦蛋白 提取工艺 蛋白质结构 体外消化率 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]
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