摘要
论述了国内外关于椰子活性蛋白与功能肽的研究进展,包括活性蛋白质与功能肽的制备、分离纯化、作用机制及应用现状,试图为椰子蛋白质的进一步开发利用提供指导。
This paper introduces the study progress of active protein and functional properties of coconut, including the preparation, purification, mechanism of action, application and so on. The purpose of this paper is to provide some theoretic base and guideline to the further development of coconut protein.
作者
郭帅
李艳
GUO Shuai1,2, LI Yan2,3.(1 .College of Jinzhong, Yuci 030619; 2.Food Science College, Shanxi Normal University, Linfen 041004; 3.Coconut Research Institute, Chinese Academy of Tropic Agriculture Science, Wenchang 57133)
出处
《食品科技》
CAS
北大核心
2018年第5期67-71,76,共6页
Food Science and Technology
基金
海南省重点研发项目(ZDYF2017061)
关键词
椰子
活性蛋白
功能肽
制备
分离
进展
coconut
active protein
functional peptides
preparation
purification
progress
