| 藜麦蛋白及肽的研究进展 |
| |
| 引用本文： | 李赫,周浩纯,张健,应知伟,赵迪,张连慧,刘新旗. 藜麦蛋白及肽的研究进展[J]. 食品科技, 2020, 0(3): 43-48 |
| |
| 作者姓名： | 李赫 周浩纯 张健 应知伟 赵迪 张连慧 刘新旗 |
| |
| 作者单位： | 北京工商大学;老年营养食品研究北京市工程实验室;中粮营养健康研究院 |
| |
| 基金项目： | 人才培养质量建设-一流专业建设(市级)项目(PXM2019_014213_000010);“十三五”国家重点研发计划重点专项(2016YFD0400401)。 |
| |
| 摘 要： | 藜麦是一种无麸质谷物,蛋白质含量较高,无限制性氨基酸的存在,氨基酸构成比例合理。藜麦蛋白与牛乳酪蛋白的氨基酸模式相当,是一种优质蛋白质来源。文章综述了藜麦蛋白及肽的理化特性、加工功能特性、提取与制备方法及生物活性。
|
| 关 键 词： | 藜麦 蛋白质 肽 生物活性 |
Research Progress of Quinoa Protein and Its Peptides |
| |
| LI He,ZHOU Haochun,ZHANG Jian,YING Zhiwei,ZHAO Di,ZHANG Lianhui,LIU Xinqi. Research Progress of Quinoa Protein and Its Peptides[J]. Food Science and Technology, 2020, 0(3): 43-48 |
| |
| Authors: | LI He ZHOU Haochun ZHANG Jian YING Zhiwei ZHAO Di ZHANG Lianhui LIU Xinqi |
| |
| Affiliation: | (Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Engineering and Technology Research Center of Food Additives,School of Food and Engineering,Beijing Technology and Business University,Beijing 100048,China;Beijing Engineering Laboratory for Geriatric Nutrition Food Research,Beijing 102209,China;COFCO Nutrition and Health Research Institute,Beijing 102209,China) |
| |
| Abstract: | Quinoa is a kind of pseudo-cereal.The amino acid composition of quinoa proteins is well-balanced,with a high content of essential amino acids.Quinoa’s amino acid model is equal to casein.It is an excellent source of dairy diet protein.This artical summarized physicochemical properties of quinoa protein and peptides.It also reviews the method of isolating protein and peptides from quinoa seeds and functional characteristics of quinoa peptides. |
| |
| Keywords: | quinoa protein peptide functional characteristics |
| 本文献已被 CNKI 维普 等数据库收录！ |
|
