摘要
汉麻籽作为一种新兴植物蛋白资源,因其含有丰富的脂肪和蛋白质,在近些年引起了科学研究者和消费者的关注。汉麻籽蛋白主要由麻仁球蛋白和白蛋白组成,具有独特的功能和风味,可广泛应用在食品、医药等领域,汉麻籽蛋白的开发和利用具有十分广阔的前景。综述了汉麻籽蛋白组成、结构、产品、功能特性研究现状,并对汉麻籽蛋白提取、功能特性和应用研究进行展望。
Hempseed is a new protein resource,rich in fat and protein,which has attracted the attention of scientific researchers and consumers.Hempseed protein is mainly composed of globulin and albumin,with unique properties and flavors,which is important raw material of food,medicine and other fields.Therefore,the prospect of hempseed protein development and utilization is very broad.In this paper,the composition,structure,production,functional properties were reviewed,and the extraction and the extension of functional properties of hempseed protein were prospected.
作者
孟妍
曾剑华
王尚杰
石彦国
朱秀清
MENG Yan;ZENG Jianhua;WANG Shangjie;SHI Yanguo;ZHU Xiuqing(Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource,College of Food Engineering,Harbin University of Commerce,Harbin 150076)
出处
《食品工业》
CAS
北大核心
2020年第1期268-273,共6页
The Food Industry
基金
哈尔滨商业大学研究生创新科研项目(SP17CX003).
关键词
汉麻籽蛋白
组分
功能特性
结构
hempseed protein
component
functional characteristics
structure
