火麻蛋白加工特性、改性及其活性肽研究进展  

Review of Processing Properties and Modification of Hemp Protein and Its Bioactive Peptides

作　　者：卫萍 游向荣 张雅媛 周葵 李明娟 王颖 刘国明 韦林艳 印崇 Wei Ping;You Xiangrong;Zhang Yayuan;Zhou Kui;Li Mingjuan;Wang Ying;Liu Guoming;Wei Linyan;Yin Chong(Agro-Food Science and Technology Research Institute Guangxi Academy of Agricultural Sciences,Nanning 530007;Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology,Nanning 530007;Department of Clinical Laboratory,Academician(expert)Workstation,Lab of Epigenetics and RNA Therapy,Affiliated Hospital of North Sichuan Medical College,Nanchong 637000;Department of Laboratory Medicine,Translational Medicine Research Center,North Sichuan Medical College,Nanchong 637000)

机构地区：[1]广西壮族自治区农业科学院农产品加工研究所,南宁530007 [2]广西果蔬贮藏与加工新技术重点实验室,南宁530007 [3]川北医学院附属医院检验科&院士专家工作站&表观遗传与RNA药物研究室,南充637000 [4]川北医学院检验系&转化医学研究中心,南充637000

出　　处：《中国粮油学报》2023年第10期231-242,共12页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金项目(32160560);广西农科院基本科研业务专项-优势学科团队项目(桂农科2021YT114)。

摘　　要：火麻富含优质蛋白,因在预防和缓解某些疾病方面有重要的利用价值,日益受到国内外研究人员以及消费者的关注,被认为是可提供具有良好营养和生理功效的优质植物基蛋白来源。但由于天然火麻蛋白主要是11S储藏蛋白,其溶解性、持水性等加工特性略有不足,从而限制了其在食品工业领域的应用。本文综述了火麻蛋白的加工特性、改性、功能活性肽及其作用机制研究进展,为火麻蛋白未来精深加工及综合利用提供研究思路。Hemp is rich in protein and considered to be a high-quality protein source with good nutrition and physiological functions due to its important use value in the prevention and alleviation of certain diseases,it has attracted increasingly the attention of domestic and oversea researchers and consumers.However,natural hemp protein is mainly composed of 11S storage protein,with poor solubility,water holding capacity,which limit its application in the field of food industry.In this paper,the processing properties,modification of hemp protein,bioactive peptides and their mechanism of action were systematically reviewed,providing research ideas for the deep processing and comprehensive utilization of hemp protein in the future.

关 键 词：火麻蛋白 营养特性 加工特性 蛋白改性 生物活性 应用 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]