食品科学

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亚基水平上花生蛋白组成、结构和功能性质研究进展

徐 飞,刘 丽,石爱民,刘红芝,胡 晖,王 强*   

  1. 中国农业科学院农产品加工研究所,农业部农产品加工综合性重点实验室,北京 100193
  • 出版日期:2016-04-15 发布日期:2016-04-13

Composition, Structures and Functional Properties of Peanut Seed Protein at Subunit Level: A Review

XU Fei, LIU Li, SHI Aimin, LIU Hongzhi, HU Hui, WANG Qiang*   

  1. Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
  • Online:2016-04-15 Published:2016-04-13

摘要:

我国花生种质资源丰富,不同品种间蛋白亚基组成不同,分子结构各异,功能性质差异显著。本文在亚基水平上综述了花生蛋白主要组分(球蛋白、伴花生球蛋白和清蛋白)的组成;对花生球蛋白和伴花生球蛋白分子结构研究进展进行了归纳;总结花生各蛋白亚基的功能性质研究进展;并归纳了花生蛋白研究中目前存在的问题,对我国花生蛋白研究的发展方向和趋势进行了展望;旨在明确亚基水平上花生蛋白研究进展,为广大花生蛋白研究者提供一定的借鉴意义。

关键词: 花生蛋白, 亚基, 结构, 功能性质

Abstract:

Peanut germplasm resources are very rich and diverse in China, and subunit composition, molecular structures
and functional properties are different in different peanut varieties. In this paper, the subunit composition of major peanut
protein components such as arahin, conarachin and albumin is overviewed. Herein, we provide a systematic review of the
recent progress made in the studies of the molecular structures of arahin and conarachin and the functional properties of each
subunit at the subunit level. In addition, some problems encountered in the research on peanut proteins are summarized and
the future research direction is proposed, aiming to provide a reference for researchers in this field.

Key words: peanut protein, subunit, structure, functional property

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