摘要
我国棉花资源丰富，棉花加工的副产物——棉籽经脱壳提油后的棉籽粕中蛋白质含量高达40％～50％。棉籽蛋白是一种营养价值高、品质良好的植物蛋白资源。介绍了棉籽蛋白的营养价值以及脱酚棉籽蛋白粉、棉籽浓缩蛋白、棉籽分离蛋白等产品的制备工艺及产品的溶解性、持水性、持油性、乳化性与乳化稳定性、起泡性与泡沫稳定性等功能特性的研究进展，并对棉籽蛋白产品目前在食品、饲料、发酵等领域的应用情况进行了论述。
Cotton is an enormous resource in China, and the protein content of cottonseed meal reaches up to 40%-50% after cottonseed oil is extracted. Cottonseed protein is a kind of vegetable protein with high nutritional value and good quality. The nutritional value of cottonseed protein and production processes of dephenolized cottonseed protein powder, cottonseed protein concentrate and cottonseed protein isolate were introduced. Functional characteristics, such as solubility, water retention capability, oil retention capabili- ty, emulsification and emulsion stability, foamability and foam stability of cottonseed protein products were introduced, and the applications of cottonseed protein products in the fields of food, feed and fermentation were discussed.
出处
《中国油脂》
CAS
CSCD
北大核心
2014年第1期23-26,共4页
China Oils and Fats
关键词
棉籽蛋白
制备工艺
功能特性
cottonseed protein
preparation technology
functional characteristics
