荞麦蛋白结构、生理活性及其应用的研究进展

TS201.4; 荞麦是一种无麸质谷物,其蛋白质含量较高,氨基酸配比合理,是一种优质蛋白质来源.荞麦蛋白营养价值高,具有降胆固醇、降血压、降血糖等多种保健功效,在功能食品等领域具有开发价值,应用前景广阔.本文分析了荞麦蛋白的提取方法及其各自的优缺点,综述了近年来国内外对荞麦蛋白结构特性、食品功能特性、生理活性及其应用等方面的研究现状,并对荞麦蛋白的研究进行了展望,以期为荞麦蛋白的开发利用及相关产品的深加工提供参考....

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Published in食品工业科技 Vol. 42; no. 20; pp. 400 - 407
Main Authors 刘靖, 宋雨, 赵钢, 耳时里且, 胡一晨, 邹亮
Format Journal Article
LanguageChinese
Published 成都大学,农业农村部杂粮加工重点实验室,四川成都 610106%美姑县农业农村局,四川凉山 616450 01.10.2021
Subjects
荞麦蛋白;结构特性;食品功能特性;生理活性;应用
Online AccessGet full text
ISSN1002-0306
DOI10.13386/j.issn1002-0306.2020080278

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Abstract TS201.4; 荞麦是一种无麸质谷物,其蛋白质含量较高,氨基酸配比合理,是一种优质蛋白质来源.荞麦蛋白营养价值高,具有降胆固醇、降血压、降血糖等多种保健功效,在功能食品等领域具有开发价值,应用前景广阔.本文分析了荞麦蛋白的提取方法及其各自的优缺点,综述了近年来国内外对荞麦蛋白结构特性、食品功能特性、生理活性及其应用等方面的研究现状,并对荞麦蛋白的研究进行了展望,以期为荞麦蛋白的开发利用及相关产品的深加工提供参考.
AbstractList TS201.4; 荞麦是一种无麸质谷物,其蛋白质含量较高,氨基酸配比合理,是一种优质蛋白质来源.荞麦蛋白营养价值高,具有降胆固醇、降血压、降血糖等多种保健功效,在功能食品等领域具有开发价值,应用前景广阔.本文分析了荞麦蛋白的提取方法及其各自的优缺点,综述了近年来国内外对荞麦蛋白结构特性、食品功能特性、生理活性及其应用等方面的研究现状,并对荞麦蛋白的研究进行了展望,以期为荞麦蛋白的开发利用及相关产品的深加工提供参考.
Author 刘靖
胡一晨
邹亮
赵钢
耳时里且
宋雨
AuthorAffiliation 成都大学,农业农村部杂粮加工重点实验室,四川成都 610106%美姑县农业农村局,四川凉山 616450
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Author_FL HU Yichen
LIU Jing
ZHAO Gang
ZOU Liang
ERSHI Liqie
SONG Yu
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Snippet TS201.4; 荞麦是一种无麸质谷物,其蛋白质含量较高,氨基酸配比合理,是一种优质蛋白质来源.荞麦蛋白营养价值高,具有降胆固醇、降血压、降血糖等多种保健功效,在功能食品等领域...
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Title 荞麦蛋白结构、生理活性及其应用的研究进展
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