| 荞麦蛋白的研究进展 |
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| 引用本文： | 米宏伟,杨晓泉. 荞麦蛋白的研究进展[J]. 食品工业科技, 2005, 26(8): 186-189 |
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| 作者姓名： | 米宏伟 杨晓泉 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东,广州,510640 |
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| 基金项目： | 广东省“十五”攻关农产品加工重大专项(A203011) |
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| 摘 要： | 荞麦蛋白是天然抗消化蛋白,由球蛋白、清蛋白、谷蛋白和少量醇溶蛋白构成,具有多种优良的功能特性和生理功能。本文探讨了养麦蛋白的结构、制备工艺、加工功能特性以及作为抗消化蛋白的机理,并指出荞麦蛋白作为一种“药食兼用“的天然活性成分具有广泛的应用前景。
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| 关 键 词： | 养麦蛋白 结构 制备 功能特性 抗消化蛋白 |
| 文章编号： | 1002-0306(2005)08-0186-04 |
| 修稿时间： | 2004-12-16 |
Research advances in buckwheat protein |
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| Mi Hongwei et al. Research advances in buckwheat protein[J]. Science and Technology of Food Industry, 2005, 26(8): 186-189 |
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| Authors: | Mi Hongwei et al |
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| Affiliation: | Mi Hongwei et al |
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| Abstract: | As a resistant protein, buckwheat protein, which is mainly composed of globulin, albumin, glutelin and a little prolamin, possesses good nutritional, physiological, functional properties and high biological value. This paper mainly discusses the structure, functional properties, and preparation of buckwheat protein and mechanism of buckwheat protein's low digestibility. Its prospective applications in the future would be very wide because of its bioactivities. |
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| Keywords: | buckwheat protein structure preparation functional properties resistant protein |
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