摘要
论述了核桃蛋白的开发利用、分离提取、核桃蛋白的结构以及特性等。重点分析了以核桃蛋白为原料制备而得的核桃肽的研究与发展,包括其制备方法以及核桃肽功能活性等。
The development and utilization, separation and extraction, structure and characteristics of walnut protein are discussed. The research and development of walnut peptides with walnut protein as raw material,including their preparation method and the functional activity of walnut peptide, were mainly analyzed.
作者
王青华
路敏
邢世松
王雅宁
李喜层
WANG Qinghua;LU Min;XING Shisong;WANG Yaning;LI Xiceng(Hebei Key Laboratory of Walnut Nutritional Function and Processing Technology,Hebei Yangyuan Zhihui Beverage Co.,Ltd Hengshui,Hebei 053000,China;Hebei Technology Innovation Centre of Walnut Beverage,Hebei Yangyuan Zhihui Beverage Co.,Ltd Hengshui,Hebei 053000,China;College of Life Science,Hengshui University,Hengshui,Hebei 053000,China)
出处
《衡水学院学报》
2022年第1期22-28,共7页
Journal of Hengshui University
基金
河北省科技计划项目(20327108D)
河北省高层次人才项目(B2020003035)
河北省创新能力提升计划后补助项目(199A7123H)。
关键词
核桃蛋白
核桃肽
功能活性
walnut protein
walnut peptide
functional activity
