菜籽蛋白的制备工艺、营养功效及其应用研究进展

菜籽蛋白是从菜籽油加工副产物菜籽饼粕中分离出来的高价值成分，具有平衡的氨基酸组成、潜在的功能特性和优于其它大多数植物蛋白的营养价值，可能是一种能够被人类食用的其他动物性蛋白质的替代品。本文详细概述了菜籽蛋白生产和分离技术，包括菜籽蛋白的提取、沉淀、超滤和浓缩，重点介绍了菜籽蛋白的营养功效，如血管紧张素转换酶抑制活性、抗血栓活性、抗氧化活性和降胆固醇活性，对菜籽蛋白在肉类类似物、食品包装、胶凝剂和乳化剂中的开发应用现状进行了全面综述，目的是为菜籽蛋白的进一步研究开发与综合利用提供理论参考。

Research progress on preparation technology, nutritional benefit and application of rapeseed proteins

Rapeseed proteins are isolated as high-value components from residual materials of rapeseed oil processing. Rapeseed proteins have balanced amino acid compositions, potential functional properties and superior nutritional values than most other vegetable proteins. It may be substitutes for other animal proteins that can be consumed by human. In this paper, the preparation and separation techniques of rapeseed proteins, including extraction, precipitation, ultrafiltration and concentration, were reviewed in detail. It introduced the nutritional benefits of rapeseed proteins, such as angiotensin converting enzyme inhibitory activity, antithrombotic activity, antioxidant activity and cholesterol lowering activity. Furthermore, the development and application status of rapeseed proteins in meat analogs, food packaging, gelling agents and emulsifiers was comprehensively reviewed. The article aims to provide a theoretical reference for the further research, development and high value utilization of rapeseed proteins.