菜籽蛋白的制备工艺、营养功效及其应用研究进展

Research progress on preparation technology, nutritional benefit and application of rapeseed proteins

中文关键词:  菜籽蛋白  制备工艺  营养功效  开发应用

英文关键词:rapeseed protein  preparation technology  nutritional benefit  development and application

中文摘要:

      菜籽蛋白是从菜籽油加工副产物菜籽饼粕中分离出来的一种具有较高利用价值的成分, 具有多种必需氨基酸、潜在的功能特性和优于其他大多数植物蛋白的营养价值, 是一种能够被人类食用的动物蛋白替代品。本文概述了菜籽蛋白生产和分离技术, 包括菜籽蛋白的提取、沉淀、超滤和浓缩, 重点介绍了菜籽蛋白的营养功效, 如血管紧张素转换酶抑制活性、抗血栓活性、抗氧化活性和降胆固醇活性, 并涉及菜籽蛋白在肉类类似物、食品包装、胶凝剂和乳化剂中的开发应用现状, 对于菜籽蛋白的深入研究开发与综合利用具有一定的参考价值。

英文摘要:

      Rapeseed proteins are isolated from rapeseed meal which are byproducts of rapeseed oil processing and have high utilization value, and have multiple amino acids, potential functional properties and superior nutritional values than most other vegetable proteins, they are substitutes for other animal proteins that can be consumed by human. This paper reviewed the preparation and separation techniques of rapeseed proteins, including extraction, precipitation, ultrafiltration and concentration, emphatically introduced the nutritional effects of rapeseed proteins, such as angiotensin converting enzyme inhibitory activity, antithrombotic activity, antioxidant activity and cholesterol lowering activity, and involved the development and application status of rapeseed protein in meat analogues, food packaging, gelling agents and emulsifier, which has certain reference value for further research and comprehensive utilization of rapeseed protein.