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大米蛋白的研究进展论文

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大米 蛋白 研究进展 论文
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大米蛋白的研究进展 生物工程122 俞纯亮 1203022331目 录中文摘要及关键词··································································································(1)英文摘要及关键词··································································································(2)引言··························································································································(3)1 大米蛋白的组成与结构····················································································(3)1.1 大米蛋白的组成·······························································································(3)1.2 大米蛋白的结构·······························································································(3)2 大米蛋白的营养价值与保健作用 ··································································(4)2.1 大米蛋白的营养价值·······················································································(4)2.2 大米蛋白的保健作用······················································································(4)3 大米蛋白的功能性····························································································(5)3.1 溶解性···············································································································(5)3.2 乳化性···············································································································(5)3.3 持水性与持油性·······························································································(6)3.4 起泡性与起泡稳定性·······················································································(6)4 大米蛋白的提取方法························································································(7)4.1 碱法提取大米蛋白··························································································(7)4.2 物理分离法提取大米蛋白··············································································(7)4.3 溶剂提取法······································································································(8)4.4 酶法提取大米蛋白··························································································(8)4.5 复合提取法····································································································(10)5 大米蛋白的开发利用······················································································(10)5.1 食品添加剂·····································································································(10)5.2 蛋白质营养补充剂·························································································(11)6 大米蛋白的市场前景与展望··········································································(12)结束语····················································································································(13)参考文献················································································································(14)大米蛋白的研究进展 生物工程122 俞纯亮 1203022333AbstractAmino acid composition of rice protein is a reasonable biological titer,low-protein allergy. 2 to 5 years to meet amino acid requirements of children, makingit very suitable for development of baby food. In addition, processed into soy sauce,rice protein, protein powder, protein drinks, peptone and protein foam powder, if itsdegradation into short peptides or amino acids, nutritional value can be made of highamino acid nutrient solution, which for health beverages, condiments, food additives.In this paper, the structure and composition of white rice, functional properties,nutritional value, separation, extraction, development and utilization of a briefoverview of current situation.Keywords : rice protein; nutritional value; functional properties; development andutilization引 言
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