摘要
我国核桃年产量479.59万t,位居全球第一。核桃营养价值丰富,核桃仁中油脂和蛋白质的含量分别为65%~69%和15%~20%。核桃制油后的副产物饼粕资源丰富,但其加工效益低,主要用于饲料和肥料,高值化利用潜力未被发掘。研究发现核桃饼粕中含有大量的蛋白质(42%~54%),且其氨基酸组成丰富、比例适宜人体吸收,蛋白质的真实消化率为86.22%,生物价可达98.77%,是一种优质植物蛋白。因此,高效利用核桃饼粕中的蛋白质资源是提升其高值化利用的重要途径。本文综述了核桃蛋白的组成、结构和营养价值,概述了核桃蛋白的制备方法和功能特性,总结了修饰改性对其功能特性和消化率的影响,并介绍了核桃蛋白在食品中的应用潜力。
China is the world's largest walnut producer,with an annual output of 4.795 9 million tons.Walnut kernels have high nutritional value,containing 65%-69% of oil and 15%-20% of protein.Walnut meal,an abundant byproduct of walnut oil production,is mainly used in animal feed and fertilizers with low processing efficiency,whose potential for high-value utilization is far from being excavated.Studies have found that walnut meal contains a large amount of protein(42%-54%),its amino acid composition is rich,and the proportion of amino acids in walnut meal is suitable for human absorption.Walnut meal is a source of high-quality plant protein with a true protein digestibility score of 86.22%,and a biological valence of 98.77%.Therefore,high-efficiency utilization of walnut meal proteins is an important pathway for the high-value utilization of walnut meal.In this article,the composition,structure,and nutritional value of walnut proteins are reviewed.The extraction methods and functional characteristics of walnut proteins are summarized.The effect of modification on their functionalities and digestibility is also summarized.Finally,the application potential of walnut protein in foods is discussed.
作者
吴萍
周际松
邓乾春
董娟
金伟平
尚伟
刘昌盛
彭登峰
WU Ping;ZHOU Jisong;DENG Qianchun;DONG Juan;JIN Weiping;SHANG Wei;LIU Changsheng;PENG Dengfeng(Key Laboratory of Oilseeds Processing,Ministry of Agriculture and Rural Affairs,Hubei Engineering Research Center of Oils and Plant Proteins,Oil Crops Research Institute,Chinese Academy of Agricultural Sciences,Wuhan 430062,China;School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;School of Food Science and Technology,Shihezi University,Shihezi 832003,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2024年第15期329-337,共9页
Food Science
基金
新疆维吾尔自治区重大科技专项(2022A02004)
中国农业科学院“青年英才”引进工程院级人才项目
武汉黄鹤英才资助项目。
关键词
核桃蛋白
组成
结构
营养价值
提取
功能特性
修饰改性
walnut proteins
composition
structure
nutritional value
extraction methods
functional properties
modification
