| 大米蛋白研究进展 |
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| 引用本文： | 章海燕,王立,张晖. 大米蛋白研究进展[J]. 粮食与油脂, 2010, 0(4): 4-6 |
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| 作者姓名： | 章海燕 王立 张晖 |
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| 作者单位： | 江南大学食品学院,江苏,无锡,214122 |
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| 摘 要： | 大米蛋白是一种营养价值很高植物蛋白质,其必须氨基酸构成完整,过敏性低;近年研究发现,其还具有重要保健功能,如抗糖尿病、抗胆固醇、抗癌变等。该文介绍大米蛋白营养价值、功能性质、提取方法及应用研究进展。
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| 关 键 词： | 大米蛋白 植物蛋白 大米 |
Research progress in rice protein |
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| ZHANG Hai-yan,WANG Li,ZHANG Hui. Research progress in rice protein[J]. Cereals & Oils, 2010, 0(4): 4-6 |
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| Authors: | ZHANG Hai-yan WANG Li ZHANG Hui |
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| Affiliation: | School of Food Science and Technology/a>;Jiangnan University/a>;Wuxi 214122/a>;China |
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| Abstract: | Rice protein is a kind of high nutritious vegetable protein. Its essential amino acid compositions are balanced and have the low allergy. Recent years studys show that not only the rice protein has the important nutritional value,but also has the important health care function. For example, antidiabetic,anti–cholesterol,antic–canceration and so on. This article simply introduced the properties of functional,the nutrition characteristic and the extraction method research present situation and the application domain of rice protein. |
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| Keywords: | rice protein vegetable protein rice |
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