小麦胚芽蛋白的研究进展 - 生物技术通报.pdfVIP

生物技术通报 BIO TE CHN OLOG Y B ULLETIN 2010 12 1, 2 1, 2 2 1 刘婉 张婷 张艳贞 晏月明 1 2 ( , 100048; , 100191) : 小麦胚芽是面粉加工过程中的副产物, 小麦胚芽蛋白具有良好的 溶解度起泡性乳化性以及保水性氨基 酸比例平衡, 不仅是饮料食品以及医疗产品良好的添加剂, 而且具有较强的产品开发潜力对小麦胚芽蛋白的组成成分理 化性质提取以及麦胚蛋白产品开发利用这四个方面进行简要的介绍, 旨在为小麦胚芽蛋白的全面开发利用提供依据 : 小麦胚芽蛋白 组成成分 理化性质 提取 产品开发利用 R eview of Research Progress on W heat G erm P rotein 1, 2 1, 2 2 1 L iuW an Zhang T ing ZhangYanzhen Yan Yuem ing 1 2 ( College of Lfi e Science, Cap italN ormal University, Beij ing 100048; D epartm ent of Biology, College of A rts and Science of Beij ing Union University, B eij ing 100191) Abstrac:t W heat germ, one of the m ain by roducts from the wheat m illing industry, is a rich source of hum an natural nutrition. W heat germ rotein features h igh n itrogen solubility, favorable em ulsifying ro erties, foam ing ca acity, hydro hobicity and w ellbal anced am ino acid com osition, w hich has becom e a usefu l ingredient for several roduct fields, including beverages, food and m ed icine. In th is review, the research rogress about w heat germ rotein com onents, hys iochem ical ro erties, extraction and a lication w ere summ arized. K ey w ords: W heat germ rotein Com onents Physiochem ical ro erties Extraction A lication [ 1] (Tritic m aestiv m L. ), 4∀1 , ! ,