检索规则说明:AND代表“并且”;OR代表“或者”;NOT代表“不包含”;(注意必须大写,运算符两边需空一格)
检 索 范 例 :范例一: (K=图书馆学 OR K=情报学) AND A=范并思 范例二:J=计算机应用与软件 AND (U=C++ OR U=Basic) NOT M=Visual
作 者:崔颢凡 郭芹[1] 李振源 顾丰颖[1] 李甜 赵赓九 张雨 王强[1] Cui Haofan;Guo Qin;Li Zhenyuan;Gu Fengying;Li Tian;Zhao Gengjiu;Zhang Yu;Wang Qiang(Institute of Agri-Food Science and Technology,Chinese Academy of Agricultural Sciences,Key Laboratory of Agri-Products Processing,Ministry of Agriculture,Beijing 100193;Biotechnology Research Institute,Chinese Academy of Agricultural Sciences,Ministry of Agriculture,Beijing 100081)
机构地区:[1]中国农业科学院农产品加工研究所、农业农村部农产品加工综合性重点实验室,北京100193 [2]中国农业科学院生物技术研究所,北京100081
出 处:《中国食品学报》2024年第10期449-459,共11页Journal of Chinese Institute Of Food Science and Technology
基 金:国家自然科学基金联合基金项目(U21A20270);国家花生产业技术体系(CARS-13);新疆维吾尔自治区重点研发计划课题(2021B02003-3,2021B 02003-4)。
摘 要:我国花生品种资源丰富,开发利用空间较大,不同品种的花生蛋白组成与亚基含量差异较大,决定其不同的功能特性,影响花生蛋白的应用领域。本文概述目前我国花生品种资源情况,介绍花生蛋白的组成,从花生蛋白组成与结构变化的角度,总结不同品种间蛋白组成的差异,蛋白组分和亚基与其功能特性的关系,以及在新型技术、酶处理等因素的影响下花生蛋白结构与功能特性的关系,同时介绍其在食品领域的应用,旨在为未来花生蛋白加工与利用提供理论基础。Peanut varieties in China are rich in resources and have a large space for development and utilization.The protein composition and subunit content of different peanut varieties are quite different,which determines their different functional characteristics and affects the application field of peanut protein.This paper reviews the current situation of peanut variety resources in China,introduces the composition of peanut protein,and summarizes the differences in protein composition between different varieties and the relationship between different protein components and subunits and their functional characteristics from the perspective of peanut protein composition and structural changes.The relationship between the structure and functional properties of peanut protein under the influence of new technology,enzyme treatment and other factors,and its application in the food field were introduced,aiming to provide a theoretical basis for the processing and utilization of peanut protein in the future.
分 类 号:TS201.21[轻工技术与工程—食品科学]
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在链接到云南高校图书馆文献保障联盟下载...
云南高校图书馆联盟文献共享服务平台 版权所有©
您的IP:18.116.112.164