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| 小麦胚芽蛋白的研究进展 | |
| 引用本文： | 刘婉,张婷,张艳贞,晏月明.小麦胚芽蛋白的研究进展[J].生物技术通报,2010(12). |
| 作者姓名： | 刘婉 张婷 张艳贞 晏月明 |
| 作者单位： | 1. 首都师范大学生命科学学院,北京,100048;北京联合大学应用文理学院生物系,北京,100191 2. 北京联合大学应用文理学院生物系,北京,100191 3. 首都师范大学生命科学学院,北京,100048 |
| 基金项目： | 国家“973”计划项目(2009CB118303); 北京联合大学教育教学研究与改革立项项目(21202211601) |
| 摘 要： | 小麦胚芽是面粉加工过程中的副产物,小麦胚芽蛋白具有良好的氮溶解度、起泡性、乳化性以及保水性、氨基酸比例平衡,不仅是饮料、食品以及医疗产品良好的添加剂,而且具有较强的产品开发潜力。对小麦胚芽蛋白的组成成分、理化性质、提取以及麦胚蛋白产品开发利用这四个方面进行简要的介绍,旨在为小麦胚芽蛋白的全面开发利用提供依据。 |
| 关 键 词： | 小麦胚芽蛋白 组成成分 理化性质 提取 产品开发利用 |
Review of Research Progress on Wheat Germ Protein |
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| Liu Wan,Zhang Ting,Zhang Yanzhen,Yan Yueming.Review of Research Progress on Wheat Germ Protein[J].Biotechnology Bulletin,2010(12). | |
| Authors: | Liu Wan Zhang Ting Zhang Yanzhen Yan Yueming |
| Institution: | Liu Wan1,2 Zhang Ting1,2 Zhang Yanzhen2 Yan Yueming1(1College of Life Science,Capital Normal University,Beijing 100048,2Department of Biology,College of Arts and Science of Beijing Union University,Beijing 100191) |
| Abstract: | Wheat germ,one of the main by-products from the wheat milling industry,is a rich source of human natural nutrition.Wheat germ protein features high nitrogen solubility,favorable emulsifying properties,foaming capacity,hydrophobicity and well-balanced amino acid composition,which has become a useful ingredient for several product fields,including beverages,food and medicine.In this review,the research progress about wheat germ protein components,physiochemical properties,extraction and application were summa... |
| Keywords: | Wheat germ protein Components Physiochemical properties Extraction Application |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |