花生蛋白组成与结构对其功能特性的影响

Effects of Peanut Protein Composition and Structure on Its Functional Properties

我国花生品种资源丰富,开发利用空间较大,不同品种的花生蛋白组成与亚基含量差异较大,决定其不同的功能特性,影响花生蛋白的应用领域。本文概述目前我国花生品种资源情况,介绍花生蛋白的组成,从花生蛋白组成与结构变化的角度,总结不同品种间蛋白组成的差异,蛋白组分和亚基与其功能特性的关系,以及在新型技术、酶处理等因素的影响下花生蛋白结构与功能特性的关系,同时介绍其在食品领域的应用,旨在为未来花生蛋白加工与利用提供理论基础。

Peanut varieties in China are rich in resources and have a large space for development and utilization.The protein composition and subunit content of different peanut varieties are quite different,which determines their different functional characteristics and affects the application field of peanut protein.This paper reviews the current situation of peanut variety resources in China,introduces the composition of peanut protein,and summarizes the differences in protein composition between different varieties and the relationship between different protein components and subunits and their functional characteristics from the perspective of peanut protein composition and structural changes.The relationship between the structure and functional properties of peanut protein under the influence of new technology,enzyme treatment and other factors,and its application in the food field were introduced,aiming to provide a theoretical basis for the processing and utilization of peanut protein in the future.