摘要
在关于核桃蛋白质研究的文献统计分析基础上,综述了核桃蛋白质的研究现状,主要包括核桃蛋白质的亚基组成、氨基酸比例及其营养价值,核桃脱脂粉、核桃浓缩蛋白、核桃分离蛋白的产品特点及其制备方法,核桃蛋白质的溶解性、乳化性、起泡性等功能特性,以及影响这些功能特性的因素,超高压处理等改性方法对提高核桃蛋白质的功能特性的研究。最后对核桃蛋白质研究现状中存在的问题做了总结,并对今后应该重点研究的方向进行了展望。
Based on the analysis of references of walnut protein, this review summarized the recent researches ot walnut protein,including the composition of subunits, proportion of amino acids, and value of nutrition. The prepara- tion methods of defatted walnut flour,walnut protein concentrate and walnut protein isolate. The functional properties of walnut protein, such as solubility, emulsibility and foamability, and the modification of walnut protein,like high hy- drostatic pressure were analyzed. Moreover, the existing problems of walnut protein research were summarized, and the future development tendencies of walnut protein research were proposed.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2014年第1期123-128,共6页
Journal of the Chinese Cereals and Oils Association
基金
国家科技支撑计划(2011BAD27B00)
关键词
核桃蛋白
亚基
氨基酸
功能特性
改性
walnut protein, subunit, amino acids, functional properties,modification
