核桃蛋白:一种高质量蛋白质的新兴来源及其最新综合性审查
Chaoting Wen1, Zhiyi Zhang1, Liyan Cao1
1College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China.
Journal of agricultural and food chemistry
|July 3, 2023
概括
核桃蛋白 (WP) 提供卓越的营养和生物活性,在功能性食品中具有应用. 这篇评论探讨了WP WP.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养生物化学 营养生物化学
- 生物技术是生物技术.
背景情况:
- 越来越多的人对健康食品的需求凸显了植物蛋白质的重要性.
- 核桃蛋白 (WP) 是核桃和加工废物的宝贵蛋白质来源.
- 与其他植物蛋白相比,WP具有优越的营养和功能性质.
研究的目的:
- 审查关于核桃蛋白 (WP) 的当前知识.
- 探索WP的营养,功能和生物活性方面.
- 讨论WP在功能性食品和食补充剂中的潜在应用.
主要方法:
- 用于WP的提取技术:溶性酸沉,盐分,超声波辅助提取.
- 修改WP功能性质的修改方法:自由基氧化,酶修改,高水静压.
- 关于WP营养价值,功能和生物活性的科学文献的综述.
主要成果:
- WP富含必需氨基酸,具有有益的营养和功能特性.
- 核桃具有显著的体外和体外生物活性,包括抗高血压和抗氧化作用.
- 在开发新型功能性食品和食补充剂时,WP可以有效地被利用.
结论:
- 核桃蛋白 (WP) 由于其营养和功能益处,为食品行业提供了一个有前途的成分.
- 来自WP的生物活性具有促进健康的应用潜力.
- 对WP利用的进一步研究可以导致创新的食品和有效利用油作物废弃物.
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