花生蛋白组分及其功能性质研究进展.pdfVIP

花生蛋白组分及其功能性质研究进展 杜 寅，王 强*，刘红芝，王 丽，刘 丽 ( 中国农业科学院农产品加工研究所，农业部农产品加工与质量控制重点开放实验室，北京100193) 摘 要：介绍了花生蛋白的分类、氨基酸及亚基组成；同时对花生球蛋白、伴花生球蛋白Ⅱ和伴花生球蛋 白Ⅰ等主要组分提取方法——冷沉淀法和硫酸铵沉淀法进行总结；此外对花生蛋白及其主要组分的溶解性、 乳化性、起泡性、凝胶性等功能性质进行了综述。并归纳了花生蛋白研究方面存在的问题，提出今后的发 展方向。 关键词：花生蛋白组分；组成；提取方法；功能性质 中图分类号： TS201.1 文献标识码：A 文章编号： Research progress on major components of peanut protein and their functional properties * DU Yin, WANG Qiang , LIU Hong-zhi, WANG Li, LIU Li (Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agricultural Product Processing and Quality Control, Ministry of Agriculture, Beijing 100193 , China) Abstract ：The classification, amino acid composition and subunit composition of peanut protein and main extraction method of major components (arachin, conarachin Ⅱand conarachin I), including cryoprecipitation and ammonium sulfate precipitation were introduced. And the functional properties of peanut protein and their major components, including protein solubility, emulsifying capacity, foaming capacity and gelatin properties and so on were reviewed. Furthermore, the problems existing in the field of the peanut protein study, and proposed the development emphases in future were summarized. Key words ：key components of peanut protein; composition; extraction method; functional properties 花生(Arachis hypogeal L.)作为我国重要油料作物，其产量自1993 年超过印度以来，一直居世界 [1,2] [3] 第一 。2008 年我国花生播种面积达 4246 千公顷，总产量达 1428.6 万吨 。去壳花生含油率约 50 %~60 %，花生仁中有24 %~36 % 的蛋白质，与几种主要油料作物相比，仅次于大豆，而高于芝麻 [4,5] 和油菜 。花生蛋白主要包括花生球蛋白、伴花生球蛋白Ⅰ和伴花生球蛋白Ⅱ，几乎占总蛋白含量的 [6] 75 %左右 。目前对于大豆蛋白的结构与功能性研究较多，且已推出多种产品。植物蛋白作为一种常