大米蛋白的提取、特性及其应用的研究进展

基金项目:

中央高校基本科研业务费专项资金资助(2572019BA04)。

哈尔滨市科技局创新研究基金项目(2017RAQXJ091)

详细信息

Research Progress in Extraction,Properties and Application Status of Rice Protein

1. College of Forestry, Northeast Forestry University, Harbin 150040, China;
2. Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin 150040, China

摘要: 大米是我国主要的粮食作物之一,资源丰富,其中大米蛋白不但营养价值高、易消化吸收,并且其水解多肽具有降血压、降胆固醇等功效,具有广阔的开发价值与利用前景。因此本文详细阐述了大米蛋白的碱提酸沉法和酶法等分离提取技术、空间组成等结构特性、起泡性和乳化性等功能特性以及大米蛋白的应用现状。以期为大米蛋白开发利用及相关精深产品加工研究提供参考依据,提高我国稻米资源的经济效益。
- 大米蛋白 /
- 提取工艺 /
- 结构特性 /
- 功能性质 /
- 应用
Abstract: Rice protein,which has high nutritional value is easily digested and absorbed. And due to its hydrolyzed peptide can function as lowering blood pressure and cholesterol,it has broad development value and application prospects. Therefore,this paper elaborates the separation and extraction techniques like alkaline extraction and acid precipitation and enzymatic methods,structural characteristics like spatial composition,like function properties foaming and emulsifying,and the current status of application of rice protein. It is hoped to provide a reference for the development and utilization of rice protein and related in-depth product processing research,and to improve the economic benefits of rice resources in China.
- rice protein /
- extraction process /
- structural characteristics /
- functional properties /
- application