燕麦蛋白的提取及功能特性研究进展  

Extraction and Functional Properties of Oat Protein:A Review

作　　者：周立 颜丹云 赵祎瑾 刘俊果[1] ZHOU Li;YAN Dan-yun;ZHAO Yi-jin;LIU Jun-guo(School of Food Science and Biology,Hebei University of Science&Technology,Shijiazhuang 050000,Hebei,China)

机构地区：[1]河北科技大学食品与生物学院,河北石家庄050000

出　　处：《食品研究与开发》2022年第17期210-217,共8页Food Research and Development

基　　金：河北省重点研发计划(20327104D)。

摘　　要：该文综述目前国内外对燕麦蛋白的组成及结构特性、分析比较各种燕麦蛋白提取方法的优缺点,分析总结燕麦蛋白加工特性以及营养功能特性的研究进展。分析认为,燕麦蛋白是高质量营养蛋白,其来源广泛,蛋白消化校正氨基酸评分高。一般采取碱提酸沉配合酶解、超声波等技术提取燕麦蛋白。燕麦蛋白具有良好的乳化性,蛋白酶水解、脱酰胺化改性可提高燕麦蛋白的水溶性,乙酰化和琥珀酰化法化学改性能提高其乳化稳定性。不同方法制备的燕麦蛋白肽可能具有抗氧化特性、α-葡萄糖苷酶抑制剂活性、降糖活性,建议针对燕麦蛋白肽的制备方法及其相应的生物活性的特点、差异性等开展研究,以推动燕麦蛋白的商业化应用。This paper reviewed the studies about oat protein,which included the composition,structure,pros and cons of extraction methods,as well as the processing and functional properties.Oat protein is nutritional and has high quality,broad sources,and high protein digestibility-corrected amino acids score(PDCAAS).Alkali extraction and acid precipitation combined with enzymatic hydrolysis and ultrasonic extraction was generally used to extract oat protein.Oat protein presents good emulsifying property.Protease hydrolysis and deamidation can improve the water solubility of oat protein,and acetylation and succinylation can improve its emulsifying stability.Oat protein peptides prepared by different methods might have antioxidant,α-glucosidase inhibitor and blood sugar-lowering activities.It was suggested that the future research should compare the biological activities of oat protein peptides prepared with different methods to promote the commercial application of oat protein.

关 键 词：燕麦蛋白 提取方法 功能特性 研究现状 生物活性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]