谷物蛋白的组成特点及分离方法研究现状
|
摘要
谷物是优质蛋白和生物活性物质的来源,其水解产物可以作为植物蛋白提供体和有益活性成分替代物。谷物蛋白在蛋白领域一直是国内外学者的研究热点及重点,尤其是小麦、水稻、玉米等大宗谷物提供了大量优质的植物蛋白,其他广泛的小宗谷物品种也提供了优质并具有不同功能特性的蛋白质。本文对几种常见的谷物蛋白的分级及分离方法、常见谷物蛋白的结构与功能特性、谷物蛋白的使用价值及开发前景进行了综合阐述,以期为谷类蛋白质的进一步研究提供参考。
Cereals is the source of high quality protein and bioactive substances, and its hydrolytic products can be used as the substitutes of plant protein and beneficial active ingredients. In the field of protein, cereals protein has always been the focus and emphasis of researchers at home and abroad, especially large cereals such as wheat, rice and corn provide a large amount of high quality plant protein. Other widespread small cereals varieties also provide high quality protein with different functional properties. This paper comprehensively elaborated the cereal from some aspects including the classification and separation methods of several common cereal proteins, the structure and functional characteristics of common cereal proteins, the use value and development prospect of cereal proteins, in order to provide reference for the further study of cereal proteins.
Cereals is the source of high quality protein and bioactive substances, and its hydrolytic products can be used as the substitutes of plant protein and beneficial active ingredients. In the field of protein, cereals protein has always been the focus and emphasis of researchers at home and abroad, especially large cereals such as wheat, rice and corn provide a large amount of high quality plant protein. Other widespread small cereals varieties also provide high quality protein with different functional properties. This paper comprehensively elaborated the cereal from some aspects including the classification and separation methods of several common cereal proteins, the structure and functional characteristics of common cereal proteins, the use value and development prospect of cereal proteins, in order to provide reference for the further study of cereal proteins.
引文
[1]王章存,康艳玲.国内外谷物蛋白发展概况[J].中国食品添加剂,2006,(5):110-113.Wang ZC, Kang YL. Overview of the development of cereal proteins at home and abroad[J]. China Food Addit, 2006,(5):110-113.
[2] Guerrieri N, Cavaletto M. 8-cereals proteins[J]. Pro Food Proc, 2018,(1):223-244.
[3]梁彬霞,朱豪.谷物蛋白的结构功能及开发特性的研究进展[J].农产品加工(学刊),2013,(12):63-65.Liang BX,Zhu H. Research progress in structural function and development characteristics of grain protein[J]. Acad Period Farm Prod Proc, 2013,(12):63-65.
[4]唐文娟,赵红清,许宙,等.谷物蛋白分离纯化方法的研究进展[J].食品与机械,2016,(2):178-182.Tang WJ, Zhao HQ, Xu Z, et al. Research progress in separation and purification of grain proteins[J]. Food Mach, 2016,(2):178-182.
[5]陈媛,张志国.大米蛋白研究进展[J].粮食与油脂,2017, 30(7):13-16.Chen Y, Zhang ZG. Progress in research on rice protein[J]. J Cereal Oils,2017, 30(7):13-16.
[6]陈正行,姚惠源,周素梅.米蛋白和米糠蛋白开发利用[J].粮食与油脂,2002,(4):6-9.Chen ZX, Yao HY, Zhou SM. Development and utilization of rice protein and rice bran protein[J]. J Cereal Oils, 2002,(4):6-9.
[7]陆恒,王明义.稻米蛋白质的营养价值与开发利用研究[J].黑龙江粮食,1997,(3):25-27.Lu H, Wang MY. Nutritional value and development and utilization of rice protein[J]. Heilongjiang Food, 1997,(3):25-27.
[8]于国波.水稻中四种蛋白质组分的研究进展[J].黑龙江科技信息,2009,(5):99-99.Yu GB. Research progress of four protein components in rice[J].Heilongjiang Sci Technol Inf, 2009,(5):99-99.
[9] Delhaye S, Landry J. Protein-incorporated tryptophan accumulation in developing grain of maize[J]. J Cereal Sci, 1986, 4(2):117-123.
[10]陈明生,曾孟潜.优质蛋白玉米胚乳贮存蛋白积累的电泳分析[J].植物学报,1994,(2):123-129.Chen MS, Zeng MQ. Electrophoretic analysis of storage protein accumulation in quality protein maize endosperm[J]. Chin J Plant Sci,1994,(2):123-129.
[11] Mertz ET, Nelson OE. Mutant gene that changes protein composition and increases lysine content of maize endosperm[J]. Science, 1964, 145(3629):279-280.
[12]杨翠,卓婷烨,李祖明,等.玉米谷蛋白抗氧化肽的分离纯化与活性研究[J].粮食与油脂,2018,(3):45-48.Yang C, Zhuo TY, Li ZM, et al. Separation, purification and activity of corn glutenin antioxidant peptides[J]. J Cereal Oils, 2018,(3):45-48.
[13]杨永杰.玉米醇溶蛋白的研究及应用[J].天津化工,2006,20(4):47-50.Yang YJ. Research and application of zein[J]. Tianjin Chem Ind, 2006,20(4):47-50.
[14] Chemists AAOC. Quantitation of alpha-, beta-, and gamma-kafirins in vitreous and opaque endosperm of sorghum bicolor[J]. Publications, 2016,(70):452-457.
[15]陈华蓉,陈双,徐岩,等.酿酒高粱蛋白质的分类组成及相关特性研究[EB/OL].北京:中国科技论文在线[2016-4-8]. http://www.paper.edu.cn/releasepaper/content/201604-102.Chen HR, Chen S, Xu Y, et al. Classification and composition of sorghum protein in wine[EB/OL]. Beijing:China Science and Technology Paper Online[2016-4-8]. http://www.paper.edu.cn/releasepaper/content/201604-102.
[16]孙令旗,张文毅.高粱籽粒蛋白质及其组份的配合力与杂种优势分析[J].作物学报,1992, 18(5):352-358.Sun LQ, Zhang WY. Analysis of combining ability and heterosis of soybean protein and its components[J]. Acta Agronom Sin, 1992, 18(5):352-358.
[17] Webber DM, Hettiarachchy NS, Li R, et al. Phenolic profile and antioxidant activity of extracts prepared from fermented heat-stabilized defatted rice bran[J]. J Food Sci, 2014, 79(11):2383-2391.
[18] Gorinstein S, Pawelzik E, Delgadolicon E, et al. Characterisation of pseudocereal and cereal proteins by protein and amino acid analyses[J]. J Sci Food Agric, 2002, 82(8):886-891.
[19]马楠.三种不同处理工艺对米糠蛋白功能特性的影响研究[D].大庆:黑龙江八一农垦大学,2018.Ma N. Effects of three different treatment processes on the functional properties of rice bran protein[D]. Daqing:Heilongjiang August First Land Reclamation University, 2018.
[20] Osborne TB. Proteins of the wheat kernel[M]. Washington, DC:Carnegie institution of Washington, 1907.
[21] Osborne TB. Chemistry of the protein-bodies of the wheat-kernel[M].Washington, DC:Carnegie institution of Washington, 1905.
[22]彭清辉,林亲录,陈亚泉.大米蛋白研究与利用概述[J].中国食物与营养,2008, 22(8):34-36.Peng QH, Lin QL, Chen YQ. Overview of rice protein research and utilization[J]. Chin Food Nutr,2008, 22(8):34-36
[23]黄绐华,温辉良,曾生林.用胃蛋白酶从大米渣中提取蛋白质的研究[J].陕西粮油科技,1996,(3):60-61.Huang GH, Wen HL, Zeng SL. Study on protein extraction from rice slag by pepsin[J]. Shaanxi Cereal Oil Technol, 1996,(3):60-61.
[24]方奇林,丁霄霖.碱法分离大米蛋白质和淀粉的工艺研究[J].粮食与饲料工业,2004,(12):22-24.Fang QL, Ding XL. Study on the separation of rice protein and starch by alkali method[J]. Food Feed Ind, 2004,(12):22-24.
[25]汪龙,杨涛,蒋婷,等.不同提取方法对大米蛋白功能特性的影响研究[J].食品工业,2014,(10):60-63.Wang L, Yang T, Jiang T, et al. Effects of different extraction methods on functional properties of rice protein[J]. Food Ind, 2014,(10):60-63.
[26]刘晓,韩丽,乔俊梅.从玉米蛋白粉中提取和水解蛋白质方法的研究[J].现代农业科学,2009.(1):5-7.Liu X,Han L, Qiao JM. Study on the method of extracting and hydrolyzing protein from corn protein powder[J]. Mod Agric Sci, 2009,(1):5-7.
[27]罗彩鸿,倪培德.玉米蛋白质,油脂提取新工艺[J].中国油脂,1997,(6):17-18.Luo CH, Ni PD. New technology of corn protein and oil extraction[J].Chin Fat, 1997.(6):17-18.
[28]宋春丽,任健,马云飞.玉米胚芽蛋白的分离及物化特性研究[J].现代食品科技,2013,(6):1255-1258.Song CL, Ren J, Ma YF. Separation and physicochemical properties of maize germ protein[J]. Mod Food Sci Technol, 2013,(6):1255-1258.
[29]林楠,曹勇,修琳,等.玉米蛋白组分分离及其构相研究[J].食品工业,2017,(2):72-76.Lin N, Cao Y, Xiu L, et al. Separation and phase structure of com protein components[J]. Food Ind, 2017,(2):72-76.
[30] Shukla R, Cheryan M. Zein:the industrial protein from corn[J]. Ind Crops Prod, 2001, 13(3):171-192.
[31] Rakotonirainy AM, Wang Q, Padua GW. Evaluation of zein films as modified atmosphere packaging for fresh broccoli[J]. J Food Sci, 2010,66(8):1108-1111.
[32] Ilter S, Dogan IS, Merad R. Application of food grade coatings to Turkey buttocks[J]. Italian J Food Sci, 2008, 20(2):203-212
[33] Huang CP, Hejlsoekohsel E, Han XZ, et al. Proteolytic activity in sorghum flour and its interference in protein analysis[J]. Cereal Chem, 2000, 77(3):343-344.
[34] Aboubacar A, Axtell JD, Huang CP, et al. A rapid protein digestibility assay for identifying highly digestible sorghum lines[J]. Cereal Chem,2001, 78(2):259-264.
[35]田新惠,唐玉明,任道群,等.酿酒高粱蛋白提取工艺优化及其亚基组成分析[J].食品工业,2018,(3):48-51.Tian XH, Tang YM, Ren DQ, et al. Optimization of extraction process and subunit composition of sorghum protein from wine[J]. Food Ind, 2018,(3):48-51.
[36]刘帅,聂乾忠,方媛媛.超声辅助提取发酵豆渣蛋白工艺研究[J].中国酿造,2015, 34(9):22-25.Liu S, Nie QZ, Fang YY. Ultrasound-assisted extraction of fermented bean dregs protein[J]. China Brew, 2015, 34(9):22-25.
[37] Mesa-Stonestreet NJD, Alavi S, Bean SR. Sorghum proteins:Theconcentration, isolation, modification, and food applications of Kafirins[J].J Food Sci, 2010, 75(5):90-104.
[38] Wang M, Hettiarachchy NS, Qi M, et al. Preparation and functional properties of rice bran protein isolate[J]. J Agric Food Chem, 1999, 47(2):411.
[39]林耀盛,陈智毅,张友胜,等.微波辅助酶法制备米糠蛋白工艺对黄曲霉毒素B,脱除及酶解效果的影响[J].热带作物学报,2017, 38(4):763-768.Lin YS, Chen ZY, Zhang YS, et al. Effects of microwave-assisted enzymatic preparation of rice bran protein on the removal and enzymatic hydrolysis of aflatoxin B1[J]. J Trop Crop, 2017, 38(4):763-768.
[40] Bandyopadhyay K, Misra G, Ghosh S. Preparation and characterization of protein hydrolysates from Indian defatted rice bran meal[J]. J Oleo Sci,2008, 57(1):47-52.
[41]王吉中,赵俊杰,张一折,等.米糠蛋白提取新工艺的研究[J].食品科技,2010,(9):182-186.Wang JZ, Zhao JJ, Zhang YZ, et al. Study on new technology of rice bran protein extraction[J]. Food Sci Technol, 2010,(9):182-186.
[42]王艳玲.米糠中四种蛋白的提取工艺及特性研究[D].哈尔滨:东北农业大学,2013.Wang YL. Extraction process and characteristics of four proteins in rice bran[D]. Harbin:Northeast Agricultural University, 2013.
[43] Morita T, Kiriyama S. Mass production method for rice protein isolate and nutritional evaluation[J]. J Food Sci, 2010, 58(6):1393-1396.
[44] Grossman MV, Rao CS, Da SR. Extraction of proteins from buckwheat bran:application of enzymes[J]. J Food Biochem, 2010,4(3):181-188.
[45]袁道强,王丹丹.超声波法提取小麦胚芽蛋白的研究[J].食品研究与开发,2007, 28(3):1-4.Yuan DQ, Wang DD. Study on extraction of wheat germ protein by ultrasonic method[J]. Food Res Dev, 2007.28(3):1-4.
[46]孙媛.改良Osborne法分级分离四种小麦蛋白的研究[D].广州:华南理工大学,2015.Sun Y. Study on fractionation of four wheat proteins by modified Osborne method[D]. Guangzhou:South China University of Technology, 2015.
[47]张永平,周彤.谷物蛋白分离分析方法[J].粮食与饲料工业,1999,(11):44-46.Zhang YP, Zhou T. Separation and analysis method of cereal protein[J].Food Feed Ind, 1999,(11):44-46.
[48]温青玉,杨帆,盛威,等.小麦分离蛋白质理化性质及功能特性研究[J].河南农业科学,2018.(5):149-154.Wen QY, Yang F, Sheng W, et al. Physicochemical properties and functional properties of wheat isolated proteins[J]. J Henan Agric Sci,2018,(5):149-154.
[2] Guerrieri N, Cavaletto M. 8-cereals proteins[J]. Pro Food Proc, 2018,(1):223-244.
[3]梁彬霞,朱豪.谷物蛋白的结构功能及开发特性的研究进展[J].农产品加工(学刊),2013,(12):63-65.Liang BX,Zhu H. Research progress in structural function and development characteristics of grain protein[J]. Acad Period Farm Prod Proc, 2013,(12):63-65.
[4]唐文娟,赵红清,许宙,等.谷物蛋白分离纯化方法的研究进展[J].食品与机械,2016,(2):178-182.Tang WJ, Zhao HQ, Xu Z, et al. Research progress in separation and purification of grain proteins[J]. Food Mach, 2016,(2):178-182.
[5]陈媛,张志国.大米蛋白研究进展[J].粮食与油脂,2017, 30(7):13-16.Chen Y, Zhang ZG. Progress in research on rice protein[J]. J Cereal Oils,2017, 30(7):13-16.
[6]陈正行,姚惠源,周素梅.米蛋白和米糠蛋白开发利用[J].粮食与油脂,2002,(4):6-9.Chen ZX, Yao HY, Zhou SM. Development and utilization of rice protein and rice bran protein[J]. J Cereal Oils, 2002,(4):6-9.
[7]陆恒,王明义.稻米蛋白质的营养价值与开发利用研究[J].黑龙江粮食,1997,(3):25-27.Lu H, Wang MY. Nutritional value and development and utilization of rice protein[J]. Heilongjiang Food, 1997,(3):25-27.
[8]于国波.水稻中四种蛋白质组分的研究进展[J].黑龙江科技信息,2009,(5):99-99.Yu GB. Research progress of four protein components in rice[J].Heilongjiang Sci Technol Inf, 2009,(5):99-99.
[9] Delhaye S, Landry J. Protein-incorporated tryptophan accumulation in developing grain of maize[J]. J Cereal Sci, 1986, 4(2):117-123.
[10]陈明生,曾孟潜.优质蛋白玉米胚乳贮存蛋白积累的电泳分析[J].植物学报,1994,(2):123-129.Chen MS, Zeng MQ. Electrophoretic analysis of storage protein accumulation in quality protein maize endosperm[J]. Chin J Plant Sci,1994,(2):123-129.
[11] Mertz ET, Nelson OE. Mutant gene that changes protein composition and increases lysine content of maize endosperm[J]. Science, 1964, 145(3629):279-280.
[12]杨翠,卓婷烨,李祖明,等.玉米谷蛋白抗氧化肽的分离纯化与活性研究[J].粮食与油脂,2018,(3):45-48.Yang C, Zhuo TY, Li ZM, et al. Separation, purification and activity of corn glutenin antioxidant peptides[J]. J Cereal Oils, 2018,(3):45-48.
[13]杨永杰.玉米醇溶蛋白的研究及应用[J].天津化工,2006,20(4):47-50.Yang YJ. Research and application of zein[J]. Tianjin Chem Ind, 2006,20(4):47-50.
[14] Chemists AAOC. Quantitation of alpha-, beta-, and gamma-kafirins in vitreous and opaque endosperm of sorghum bicolor[J]. Publications, 2016,(70):452-457.
[15]陈华蓉,陈双,徐岩,等.酿酒高粱蛋白质的分类组成及相关特性研究[EB/OL].北京:中国科技论文在线[2016-4-8]. http://www.paper.edu.cn/releasepaper/content/201604-102.Chen HR, Chen S, Xu Y, et al. Classification and composition of sorghum protein in wine[EB/OL]. Beijing:China Science and Technology Paper Online[2016-4-8]. http://www.paper.edu.cn/releasepaper/content/201604-102.
[16]孙令旗,张文毅.高粱籽粒蛋白质及其组份的配合力与杂种优势分析[J].作物学报,1992, 18(5):352-358.Sun LQ, Zhang WY. Analysis of combining ability and heterosis of soybean protein and its components[J]. Acta Agronom Sin, 1992, 18(5):352-358.
[17] Webber DM, Hettiarachchy NS, Li R, et al. Phenolic profile and antioxidant activity of extracts prepared from fermented heat-stabilized defatted rice bran[J]. J Food Sci, 2014, 79(11):2383-2391.
[18] Gorinstein S, Pawelzik E, Delgadolicon E, et al. Characterisation of pseudocereal and cereal proteins by protein and amino acid analyses[J]. J Sci Food Agric, 2002, 82(8):886-891.
[19]马楠.三种不同处理工艺对米糠蛋白功能特性的影响研究[D].大庆:黑龙江八一农垦大学,2018.Ma N. Effects of three different treatment processes on the functional properties of rice bran protein[D]. Daqing:Heilongjiang August First Land Reclamation University, 2018.
[20] Osborne TB. Proteins of the wheat kernel[M]. Washington, DC:Carnegie institution of Washington, 1907.
[21] Osborne TB. Chemistry of the protein-bodies of the wheat-kernel[M].Washington, DC:Carnegie institution of Washington, 1905.
[22]彭清辉,林亲录,陈亚泉.大米蛋白研究与利用概述[J].中国食物与营养,2008, 22(8):34-36.Peng QH, Lin QL, Chen YQ. Overview of rice protein research and utilization[J]. Chin Food Nutr,2008, 22(8):34-36
[23]黄绐华,温辉良,曾生林.用胃蛋白酶从大米渣中提取蛋白质的研究[J].陕西粮油科技,1996,(3):60-61.Huang GH, Wen HL, Zeng SL. Study on protein extraction from rice slag by pepsin[J]. Shaanxi Cereal Oil Technol, 1996,(3):60-61.
[24]方奇林,丁霄霖.碱法分离大米蛋白质和淀粉的工艺研究[J].粮食与饲料工业,2004,(12):22-24.Fang QL, Ding XL. Study on the separation of rice protein and starch by alkali method[J]. Food Feed Ind, 2004,(12):22-24.
[25]汪龙,杨涛,蒋婷,等.不同提取方法对大米蛋白功能特性的影响研究[J].食品工业,2014,(10):60-63.Wang L, Yang T, Jiang T, et al. Effects of different extraction methods on functional properties of rice protein[J]. Food Ind, 2014,(10):60-63.
[26]刘晓,韩丽,乔俊梅.从玉米蛋白粉中提取和水解蛋白质方法的研究[J].现代农业科学,2009.(1):5-7.Liu X,Han L, Qiao JM. Study on the method of extracting and hydrolyzing protein from corn protein powder[J]. Mod Agric Sci, 2009,(1):5-7.
[27]罗彩鸿,倪培德.玉米蛋白质,油脂提取新工艺[J].中国油脂,1997,(6):17-18.Luo CH, Ni PD. New technology of corn protein and oil extraction[J].Chin Fat, 1997.(6):17-18.
[28]宋春丽,任健,马云飞.玉米胚芽蛋白的分离及物化特性研究[J].现代食品科技,2013,(6):1255-1258.Song CL, Ren J, Ma YF. Separation and physicochemical properties of maize germ protein[J]. Mod Food Sci Technol, 2013,(6):1255-1258.
[29]林楠,曹勇,修琳,等.玉米蛋白组分分离及其构相研究[J].食品工业,2017,(2):72-76.Lin N, Cao Y, Xiu L, et al. Separation and phase structure of com protein components[J]. Food Ind, 2017,(2):72-76.
[30] Shukla R, Cheryan M. Zein:the industrial protein from corn[J]. Ind Crops Prod, 2001, 13(3):171-192.
[31] Rakotonirainy AM, Wang Q, Padua GW. Evaluation of zein films as modified atmosphere packaging for fresh broccoli[J]. J Food Sci, 2010,66(8):1108-1111.
[32] Ilter S, Dogan IS, Merad R. Application of food grade coatings to Turkey buttocks[J]. Italian J Food Sci, 2008, 20(2):203-212
[33] Huang CP, Hejlsoekohsel E, Han XZ, et al. Proteolytic activity in sorghum flour and its interference in protein analysis[J]. Cereal Chem, 2000, 77(3):343-344.
[34] Aboubacar A, Axtell JD, Huang CP, et al. A rapid protein digestibility assay for identifying highly digestible sorghum lines[J]. Cereal Chem,2001, 78(2):259-264.
[35]田新惠,唐玉明,任道群,等.酿酒高粱蛋白提取工艺优化及其亚基组成分析[J].食品工业,2018,(3):48-51.Tian XH, Tang YM, Ren DQ, et al. Optimization of extraction process and subunit composition of sorghum protein from wine[J]. Food Ind, 2018,(3):48-51.
[36]刘帅,聂乾忠,方媛媛.超声辅助提取发酵豆渣蛋白工艺研究[J].中国酿造,2015, 34(9):22-25.Liu S, Nie QZ, Fang YY. Ultrasound-assisted extraction of fermented bean dregs protein[J]. China Brew, 2015, 34(9):22-25.
[37] Mesa-Stonestreet NJD, Alavi S, Bean SR. Sorghum proteins:Theconcentration, isolation, modification, and food applications of Kafirins[J].J Food Sci, 2010, 75(5):90-104.
[38] Wang M, Hettiarachchy NS, Qi M, et al. Preparation and functional properties of rice bran protein isolate[J]. J Agric Food Chem, 1999, 47(2):411.
[39]林耀盛,陈智毅,张友胜,等.微波辅助酶法制备米糠蛋白工艺对黄曲霉毒素B,脱除及酶解效果的影响[J].热带作物学报,2017, 38(4):763-768.Lin YS, Chen ZY, Zhang YS, et al. Effects of microwave-assisted enzymatic preparation of rice bran protein on the removal and enzymatic hydrolysis of aflatoxin B1[J]. J Trop Crop, 2017, 38(4):763-768.
[40] Bandyopadhyay K, Misra G, Ghosh S. Preparation and characterization of protein hydrolysates from Indian defatted rice bran meal[J]. J Oleo Sci,2008, 57(1):47-52.
[41]王吉中,赵俊杰,张一折,等.米糠蛋白提取新工艺的研究[J].食品科技,2010,(9):182-186.Wang JZ, Zhao JJ, Zhang YZ, et al. Study on new technology of rice bran protein extraction[J]. Food Sci Technol, 2010,(9):182-186.
[42]王艳玲.米糠中四种蛋白的提取工艺及特性研究[D].哈尔滨:东北农业大学,2013.Wang YL. Extraction process and characteristics of four proteins in rice bran[D]. Harbin:Northeast Agricultural University, 2013.
[43] Morita T, Kiriyama S. Mass production method for rice protein isolate and nutritional evaluation[J]. J Food Sci, 2010, 58(6):1393-1396.
[44] Grossman MV, Rao CS, Da SR. Extraction of proteins from buckwheat bran:application of enzymes[J]. J Food Biochem, 2010,4(3):181-188.
[45]袁道强,王丹丹.超声波法提取小麦胚芽蛋白的研究[J].食品研究与开发,2007, 28(3):1-4.Yuan DQ, Wang DD. Study on extraction of wheat germ protein by ultrasonic method[J]. Food Res Dev, 2007.28(3):1-4.
[46]孙媛.改良Osborne法分级分离四种小麦蛋白的研究[D].广州:华南理工大学,2015.Sun Y. Study on fractionation of four wheat proteins by modified Osborne method[D]. Guangzhou:South China University of Technology, 2015.
[47]张永平,周彤.谷物蛋白分离分析方法[J].粮食与饲料工业,1999,(11):44-46.Zhang YP, Zhou T. Separation and analysis method of cereal protein[J].Food Feed Ind, 1999,(11):44-46.
[48]温青玉,杨帆,盛威,等.小麦分离蛋白质理化性质及功能特性研究[J].河南农业科学,2018.(5):149-154.Wen QY, Yang F, Sheng W, et al. Physicochemical properties and functional properties of wheat isolated proteins[J]. J Henan Agric Sci,2018,(5):149-154.