摘要
油体是由半单位膜包裹液态三酰甘油酯而成的球体,作为一种天然乳液具有良好的稳定性。综述了植物种子油体的结构与组成、油体相关蛋白的种类和特征,重点介绍了国内外与油体应用相匹配的提取和纯化技术的研究进展,并对油体性质以及不同领域的潜在应用,尤其是食品领域中的应用研究做了阐述。
Oil body is a spherical mass of liquid tri -acylglycerols surrounded by half unit membrane, and it owns good stability as a kind of natural emulsion.The structure and components of seed oil body, the variety and characteristics of proteins associated with oil body were summarized,and the research pro-gress in oil bodies'extraction and purifying technology at home and abroad suiting for their application were focused on.Its properties and potential application in different fields,especially the exploitation re-search in food industry were elaborated.
出处
《粮油食品科技》
2015年第3期45-49,共5页
Science and Technology of Cereals,Oils and Foods
基金
国家863计划课题(2013AA102104)
关键词
油体
结构与组成
提取
性质
应用
oil body
structure and components
extraction
properties
application
