| 热榨花生粕中花生蛋白研究进展 |
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| 引用本文： | 马治良,徐同城,刘丽娜,陶海腾,杜方岭.热榨花生粕中花生蛋白研究进展[J].中国食物与营养,2014(3):31-33. |
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| 作者姓名： | 马治良 徐同城 刘丽娜 陶海腾 杜方岭 |
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| 作者单位： | 山东省农业科学院农产品研究所,济南250100 |
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| 基金项目： | 山东省农村重大应用技术创新课题＂大宗粮油作物精深加工关键技术研究＂（项目编号：鲁财农[2011]39）;山东省引进泰山学者海外特聘专家项目（项目编号：鲁财教[2012]45号）. |
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| 摘 要： | 热榨花生粕是花生经高温炒香榨油后形成的主要副产物,其中粗蛋白含量为50%左右,花生蛋白在热榨过程中遭到破坏,变性严重,导致其氮溶指数相对较低,从而使得传统蛋白提取方式的提取率下降。其作为蛋白质的功能特性减少或丧失,限制了其在食品领域的应用。本文阐述了我国热榨花生粕中花生蛋白的研究进展,为更好地利用热榨花生粕提供借鉴。
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| 关 键 词： | 热榨花生粕 花生蛋白 综合利用 |
Research Progress of Peanut Protein in Hot Pressed Peanut Meal |
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| MA Zhi-liang,XU Tong-cheng,LIU Li-na,TAO Hai-teng,DU Fang-ling.Research Progress of Peanut Protein in Hot Pressed Peanut Meal[J].Food and Nutrition in China,2014(3):31-33. |
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| Authors: | MA Zhi-liang XU Tong-cheng LIU Li-na TAO Hai-teng DU Fang-ling |
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| Affiliation: | 1.Institute of Agro-food Science and Technology, Shandong Academy of Agriculture Science, Jinan 250100, China;) |
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| Abstract: | Hot pressed peanut meal is hot pressing byproducts,which contains about 50％ crude protein.Hot pressed peanut meal protein have been in severe destruction and degeneration in the processing,resulting in a low NSI,such that protein extraction rate has dropped.The functional properties of the protein is reduction or loss,limiting its application in the food industry.This paper reviewed research progress of China＇s hot pressed peanut meal protein to provide reference for better use of heat pressed peanut meal. |
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| Keywords: | hot pressed peanut meal peanut protein comprehensive utilization |
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