| 花生蛋白及其功能性研究进展 |
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| 引用本文： | 吴海文,王强,周素梅.花生蛋白及其功能性研究进展[J].中国油脂,2007,32(9):7-11. |
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| 作者姓名： | 吴海文 王强 周素梅 |
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| 作者单位： | 中国农业科学院农产品加工研究所,100094,北京市海淀区圆明园西路2号5109信箱 |
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| 摘 要： | 对花生蛋白及其制品的制备方法、功能性质进行了系统分析和比较,并对花生蛋白物理、化学、酶法改性研究进行了论述。花生蛋白及其制品的各种制备方法中仍存在花生蛋白残油量高且功能性较差等问题;对花生蛋白改性方法单一,其功能性改善有限。通过物理-化学修饰和酶法聚合-降解改性等技术的集成,研究专用功能性花生蛋白将是今后花生蛋白的研发重点。
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| 关 键 词： | 花生蛋白 制备 功能性 研究进展 |
| 文章编号： | 1003-7969（2007）09-0007-05 |
| 修稿时间： | 2007-06-012007-07-10 |
Research progress on peanut protein and its functional properties |
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| WU Hai-wen,WANG Qiang,ZHOU Su-mei.Research progress on peanut protein and its functional properties[J].China Oils and Fats,2007,32(9):7-11. |
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| Authors: | WU Hai-wen WANG Qiang ZHOU Su-mei |
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| Affiliation: | Institute. of Processing for Agricultural Products, Chinese Academy of Agricultural Sciences, 100094 Beijing, China |
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| Abstract: | Preparation methods and functional properties of peanut protein and its products were analyzed and compared in detail.The problems such as high residual oil and discontent functional properties were still existed in these methods.The researches on the modification methods of peanut protein such as physical,chemical,biological modification were summarized.The application of modification methods presented oneness and restricted improvment on the functional properties.The researches on special functional properties of peanut protein by physical-chemical modification and aggregation-degradation enzymatic methods will be the development emphases of peanut protein in future. |
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| Keywords: | peanut protein preparation functional properties research progress |
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