麦醇溶蛋白的研究进展  

Research progress on spatial structure and regulatory factors of gliadin

作　　者：佟臻 高彦祥[1] TONG Zhen;GAO Yanxiang(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国食品添加剂》2023年第2期295-306,共12页China Food Additives

摘　　要：麦醇溶蛋白是小麦蛋白的主要成分,是除玉米醇溶蛋白外,应用最为广泛的谷物醇溶蛋白。本文对麦醇溶蛋白的一级、二级、三级结构,天然成分对麦醇溶蛋白结构的影响以及麦醇溶蛋白在食品、药品和化妆品领域应用进行综述,旨在为麦醇溶蛋白的结构探索和工业应用提供理论基础,推动麦醇溶蛋白的深入研究与应用。Gliadin,the main component of wheat proteins,is the most widely used grain prolamin except zein.In this paper,the primary,secondary and tertiary structures of gliadin,the effects of natural components on the structure of gliadin as well as applications of gliadin in food,medicine and cosmetic fields were summarized,in order to provide theoretical bases for the structural exploration and industrial applications of gliadin and promote the indepth study and the applications of gliadin.

关 键 词：麦醇溶蛋白 结构 多糖 蛋白 多酚 

分 类 号：TS202.3[轻工技术与工程—食品科学]