食品科学
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胡 琪,郭诗文,吕 莹,施小迪,郭顺堂*
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HU Qi, GUO Shiwen, LÜ Ying, SHI Xiaodi, GUO Shuntang*
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摘要:
油脂体是由中性脂质、环绕中性脂质的磷脂和嵌插在磷脂层中的蛋白组成的小球体,是植物油脂储存的重要器官。油脂体中的蛋白对油脂体的独立性、完整性起重要作用,并且在种子萌发过程中,能激活油脂体表面的相关酶类,从而促进代谢,为机体提供能量,促进植物的生长。本文综述油脂体的组成、结构以及油脂体蛋白的结构、功能性质,为油脂体的利用和开发提供参考。
关键词: 油脂体, 油脂体蛋白, 油脂体钙蛋白, 甾醇蛋白
Abstract:
Oil body is an important oil storage organ that contains a matrix of triacylglycerol surrounded by a layer of phospholipid with proteins inserted in it. Proteins in oil body have great effect on maintaining oil body as individual entities and activating related enzymes on the surface of oil body during seed germination, which can be helpful for accelerating metabolism and providing energy, thus promoting the growth of plants. This article systematically states the components, structure of oil body, and the functions and structure of oil body proteins in order to provide a theoretical reference for the industrial application of oil body.
Key words: oil body, oleosin, caleosin, steroleosin
中图分类号:
S38
胡 琪,郭诗文,吕 莹,施小迪,郭顺堂*. 油脂体组成、结构及油脂体蛋白研究进展[J]. 食品科学, doi: 10.7506/spkx1002-6630-201511043.
HU Qi, GUO Shiwen, Lü Ying, SHI Xiaodi, GUO Shuntang*. Review of Research on Components, Structure and Proteins of Oil Body[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201511043.
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链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201511043
https://www.spkx.net.cn/CN/Y2015/V36/I11/230