| 马铃薯淀粉、蛋白质及全粉的特性及加工利用研究进展 |
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| 引用本文： | 王丽,罗红霞,李淑荣,汪慧华.马铃薯淀粉、蛋白质及全粉的特性及加工利用研究进展[J].中国粮油学报,2017,32(3):141. |
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| 作者姓名： | 王丽 罗红霞 李淑荣 汪慧华 |
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| 作者单位： | 北京农业职业学院 |
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| 摘 要： | 马铃薯营养价值丰富,近年来备受关注。本文综述了马铃薯淀粉、蛋白质的基本特性;分析了马铃薯蛋白质及全粉提取制备方法;阐述了马铃薯蛋白质的水解物、马铃薯淀粉和全粉的应用情况;展望了马铃薯淀粉、蛋白质及全粉加工利用目前存在的问题及未来的发展方向。
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| 关 键 词： | 马铃薯 淀粉 蛋白质 马铃薯全粉 加工利用 |
| 收稿时间： | 2015/8/14 0:00:00 |
| 修稿时间： | 2015/10/31 0:00:00 |
Research on the processing and utilization of potato starch, protein and whole powder |
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| Abstract: | Potato is attracted attention by its rich nutrition value. This paper summarized the qualities of starch, protein; analyzed the preparation and extraction method of protein and whole powder; explained the hydrolysates of proteins, starch and whole powder processing and utilization. Meanwhile, the scientific problems in the research and the key issues of potato starch, protein and whole powder processing and utilization were proposed. |
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| Keywords: | Potato starch protein potato granules processing and utilization |
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