苋菜籽、藜麦和奇亚籽蛋白的功能特性及其水解产物的生物活性。
Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates.
机构信息
Área Fisicoquímica, Departamento de Química Física, Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR) - CONICET, Suipacha 531, Rosario, Argentina; Facultad de Química e Ingeniería del Rosario, Pontificia Universidad Católica Argentina, Pellegrini 3314, Rosario, Argentina.
Área Idiomas, Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Suipacha 531, Rosario, Argentina.
出版信息
Food Res Int. 2019 Feb;116:419-429. doi: 10.1016/j.foodres.2018.08.056. Epub 2018 Aug 23.
Amaranth, quinoa and chia are non-conventional sources of proteins whose interest has increased in recent years due to their excellent nutritional value. Vegetable proteins can be used as food ingredients to replace animal proteins in human diet. The present article provides a comprehensive analysis of amaranth, quinoa and chia proteins and focuses on their solubility, superficial, gelling and textural properties as well as on the biological activities of enzymatic hydrolyzates.
苋菜、藜麦和奇亚籽是非传统的蛋白质来源，近年来由于其优异的营养价值而受到关注。植物蛋白可用作食品配料，以在人类饮食中替代动物蛋白。本文对苋菜、藜麦和奇亚籽蛋白质进行了全面分析，重点介绍了它们的溶解性、表面性质、胶凝和质构特性以及酶解产物的生物活性。
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