荞麦蛋白研究进展

荞麦具有较高的营养价值和药用价值。荞麦蛋白是荞麦中的主要生物活性成分,它具有特殊的结构、生理功能以及加工功能特性,在食品加工中有着广泛的应用前景。本文就荞麦中蛋白质的含量、蛋白质的结构组成、蛋白质的质量、蛋白质的生理功能、蛋白质的加工功能特性以及营养特性进行了论述,以期推动我国荞麦研究的进一步发展,加快我国荞麦资源的开发利用。

Research Progress on Buckwheat Protein

Buckwheat is rich in nutritional and medical composition. Buckwheat protein is the main bio-active compositionin buckwheat, and has especial structure, physiological functions and functional properties, and has vast utilizable prospects inthe food process fields. This paper introduces content, composition, quality, physiological function, functional property andnutritive property of buckwheat protein. The main idea is to push forward buckwheat research and to accelerate exploitation andutilization of buckwheat.