粮食与油脂
糧食與油脂
양식여유지
CEREALS & OILS
2013年
5期
5-8
,共4页
豆类蛋白%11S球蛋白%7S球蛋白%8S球蛋白
豆類蛋白%11S毬蛋白%7S毬蛋白%8S毬蛋白
두류단백%11S구단백%7S구단백%8S구단백
legume protein%11S globulin%7S globulin%8S globulin
该文比较分析大豆、绿豆、豌豆、蚕豆等蛋白含量及组成,就豆类蛋白主要成分―11S球蛋白、7S球蛋白和8S球蛋白亚基结构及性质,球蛋白提取方法及功能特性进行概述,并展望其研究发展趋势,以期为豆类球蛋白进一步研究及应用提供参考.
該文比較分析大豆、綠豆、豌豆、蠶豆等蛋白含量及組成,就豆類蛋白主要成分―11S毬蛋白、7S毬蛋白和8S毬蛋白亞基結構及性質,毬蛋白提取方法及功能特性進行概述,併展望其研究髮展趨勢,以期為豆類毬蛋白進一步研究及應用提供參攷.
해문비교분석대두、록두、완두、잠두등단백함량급조성,취두류단백주요성분―11S구단백、7S구단백화8S구단백아기결구급성질,구단백제취방법급공능특성진행개술,병전망기연구발전추세,이기위두류구단백진일보연구급응용제공삼고.
This article analyzed and compared the storage protein content and composition of soybean (Glycine max L.),mung bean(Vigna radiate L. Wilczek),pea(Pisum staivum)and faba bean (Vicia faba)respectively. A summary was made on the structures and properties of the main globulin components:11S,7S and 8S. Extraction methods,functional properties and research trends of globulin were also discussed in this article to provide a theoretical and practical reference on the further study of legume proteins.
