摘要
核桃蛋白是制备核桃油脂的主要副产物,由于溶解性差导致其在食品领域中的应用非常有限。为了改善核桃蛋白的功能特性,促进其在食品领域的应用,人们从多方面对其进行了广泛深入的研究,增进了对核桃蛋白的了解。对核桃蛋白的组成与结构、氨基酸的组成与营养价值、制备与特性及改性等方面进行了综述,最后概述了以核桃蛋白制备核桃乳、核桃蛋白粉及核桃蛋白多肽的最新进展,以期为核桃蛋白的深入研究与开发提供借鉴。
Walnut protein,which is obtained as a by-product of oil production,is underutilized in the application in the food field because of its poor solubility.To improve its functional features and expand its application in the food field,scientists have carried out extensive and in-depth researches on it from different fields,which increased people's knowledge on walnut proteins.This paper reviewed the composition and structure of walnut protein,the composition of amino acids and nutritional value to the human,the preparation and characteristics,the modifications and their effects on its functional properties.Finally,the latest progress about walnut milk,walnut protein powder and walnut protein polypeptides was summarized,aiming at providing a reference for the deeper research and development of walnut protein.
作者
豁银强
刘传菊
聂荣祖
周睿
包鸿慧
汤尚文
Huo Yinqiang;Liu Chuanju;Nie Rongzu;Zhou Rui;Bao Honghui;Tang Shangwen(Hubei University of Arts and Science,Xiangyang 44105)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2020年第12期191-197,共7页
Journal of the Chinese Cereals and Oils Association
基金
湖北省中央引导地方科技发展专项(2018ZYYD048)。
关键词
核桃蛋白
组成
制备
特性
walnut protein
composition
preparation
properties
