食品科学 ›› 2019, Vol. 40 ›› Issue (11): 331-337.doi: 10.7506/spkx1002-6630-20180606-047

• 专题论述 • 上一篇    下一篇

马铃薯糖蛋白Patatin的研究进展

刘垚彤,孙 伟,董墨思,冀迎昕,李拖平,李苏红*   

  1. 沈阳农业大学食品学院,辽宁 沈阳 110866
  • 出版日期:2019-06-15 发布日期:2019-06-28
  • 基金资助:
    沈阳市科技局创新平台建设项目(17-158-1-00)

Recent Progress in Research on Patatin, the Major Potato Tuber Protein

LIU Yaotong, SUN Wei, DONG Mosi, JI Yingxin, LI Tuoping, LI Suhong*   

  1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
  • Online:2019-06-15 Published:2019-06-28

摘要: 马铃薯营养价值高,中国是目前世界上最大的马铃薯生产国和消费国。随着马铃薯加工业的发展,对马铃薯蛋白营养功能性的研究不断深入。Patatin(马铃薯糖蛋白)是马铃薯块茎的贮藏蛋白,本文比较分析Patatin不同的分离提取、纯法方法以及各自的优缺点,综述了Patatin的分子质量、结构特性、物化特性及功能特性,以期为Patatin在食品领域的进一步研究和发展提供参考。

关键词: 马铃薯糖蛋白, 分离纯化, 物化特性, 功能特性

Abstract: Potato is rich in nutrients, and China is now the world’s biggest potato consumer and producer. Along with the development of the potato processing industry, understanding the nutritional and functional properties of potato proteins has continued to advance. Patatin is the major storage protein of potato tubers. In this paper, the advantages and disadvantages of the different methods for the separation and purification of patatin are described, and the molecular mass, structural characteristics, physicochemical properties and functional properties of patatin are presented. We hope that this review will provide a rationale for further research and application of patatin in the food processing area.

Key words: patatin, separation and purification, physicochemical properties, functional properties

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