| 小麦胚蛋白的研究及应用进展 |
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| 引用本文： | 袁道强,王丹丹,扶庆权. 小麦胚蛋白的研究及应用进展[J]. 粮食与饲料工业, 2007, 0(2): 9-11 |
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| 作者姓名： | 袁道强 王丹丹 扶庆权 |
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| 作者单位： | 郑州轻工业学院食品与生物工程学院,河南,郑州,450002;郑州轻工业学院食品与生物工程学院,河南,郑州,450002;郑州轻工业学院食品与生物工程学院,河南,郑州,450002 |
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| 基金项目： | 河南省科技攻关项目，河南省郑州市科技攻关项目 |
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| 摘 要： | 探讨了小麦胚蛋白的营养价值、化学组成和功能性质,综述了小麦胚蛋白提取方法,分析了其应用现状和开发利用前景.指出各蛋白组分的分析,加工特性,提取方法的改进和功能性质的改性将成为研究重点.
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| 关 键 词： | 小麦胚蛋白 营养价值 功能性质 |
| 文章编号： | 1003-6202（2007）02-0009-03 |
| 修稿时间： | 2006-10-25 |
Research Progress of Wheat Germ Protein and its Application |
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| Yuan Daoqiang,Wang Dandan,Fu Qinquan. Research Progress of Wheat Germ Protein and its Application[J]. Cereal & Feed Industry, 2007, 0(2): 9-11 |
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| Authors: | Yuan Daoqiang Wang Dandan Fu Qinquan |
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| Abstract: | The nutritive value, chemical composition and functional properties of wheat germ protein were discussed. The extracting method for wheat germ protein was summarized, and the applicable actuality and foreground of wheat germ protein were analyzed. It was pointed out that the analysis, processing properties, improvement of extracting method and modification of functional properties of different protein ingredients would be emphatically researched. |
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| Keywords: | wheat germ protein nutritive value functional property |
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