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| 大米蛋白研究进展 | |
| 引用本文： | 王章存,申瑞玲,姚惠源.大米蛋白研究进展[J].中国粮油学报,2004,19(2):11-15. |
| 作者姓名： | 王章存 申瑞玲 姚惠源 |
| 作者单位： | 1. 江南大学食品学院,无锡,214036;郑州轻工业学院,郑州,450002 2. 江南大学食品学院,无锡,214036;山西农业大学,太谷,030600 3. 江南大学食品学院,无锡,214036 |
| 基金项目： | 国家十五攻关项目 (2 0 0 1BA50 1A0 3) |
| 摘 要： | 本文从开发利用蛋白质的角度，介绍了近年来国内外在大米蛋白结构、性质、功能及开发方面的研究进展。指出大米蛋白中有大量-s-s-的存在，大米蛋白及其水解物不仅具有重要的营养功能、适宜的食品加工性能，还具有潜在的医疗保健作用，它是宝贵的蛋白资源。开发利用大米蛋白具有重要意义。 |
| 关 键 词： | 大米蛋白 米糠蛋白 开发利用 水解物 营养功能 |
Progress of Study on Rice Protein |
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| Wang Zhangcun,Shen Ruiling,Yao Huiyuan.Progress of Study on Rice Protein[J].Journal of the Chinese Cereals and Oils Association,2004,19(2):11-15. | |
| Authors: | Wang Zhangcun Shen Ruiling Yao Huiyuan |
| Abstract: | This paper provides an universal view on the composition, subunit structure, properties function and use of rice proteins. When ageing or hotted, the subunits of rice protein would aggregate greater molecular with disulfate bonds. The enzyme is very important for extraction and property improvement of rice protein. The protease-treated hydrolysates of rice protein can be used as stuff in food industry with good processing characterization and high value in nutrition and health. So the utilization of rice protein is very significant. |
| Keywords: | rice protein rice bran protein rice protein isolate |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |