摘要
荞麦蛋白是天然抗消化蛋白,由球蛋白、清蛋白、谷蛋白和少量醇溶蛋白构成,具有多种优良的功能特性和生理功能。本文探讨了养麦蛋白的结构、制备工艺、加工功能特性以及作为抗消化蛋白的机理,并指出荞麦蛋白作为一种“药食兼用“的天然活性成分具有广泛的应用前景。
As a resistant protein, buckwheat protein, which is mainly composed of globulin, albumin, glutelin and a little prolamin, possesses good nutritional, physiological, functional properties and high biological value. This paper mainly discusses the structure, functional properties, and preparation of buckwheat protein and mechanism of buckwheat protein＇s low digestibility. Its prospective applications in the future would be very wide because of its bioactivities.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第8期186-189,共4页
Science and Technology of Food Industry
基金
广东省"十五"攻关农产品加工重大专项(A203011)
关键词
荞麦蛋白
结构
制备
功能特性
抗消化蛋白
buckwheat protein
structure
preparation
functional properties
resistant protein
