摘要
本文详细介绍了黍蛋白的酶法制备和不同组分的分级提取,并对粗蛋白和醇溶蛋白的氨基酸组成和分子量分布作了较全面的综述,概括了黍蛋白的营养特征和生理活性,以期引起人们对黍子深加工的兴趣。
This paper provides a universal view on preparation of proso millet protein by enzymatic digestion and fractional extraction. The amino acid compositions and the molecular weight distribution of proso millet protein concentrate and prolamin are introduced in detail. The nutrition and physiological activities of proso millet protein concentrate are summarized, which is expected to intensify people＇ s interest in utilization of proso millet.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2006年第3期8-11,共4页
Journal of the Chinese Cereals and Oils Association
关键词
黍蛋白
醇溶蛋白
组成
生理活性
proso millet protein, prolamin, composition, physiological activity
