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1、大米蛋白的研究進展 生物工程122 俞純亮 1203022331目 錄中文摘要及關鍵詞·····························

2、83;····································&

3、#183;·······························（1）英文摘要及關鍵詞···

4、····································

5、3;····································&#

6、183;·····················（2）引言··············&

7、#183;····································

8、;····································

9、83;··································（3）1 大米蛋白的組成與

10、結構····································&#

11、183;····································

12、···········（3）1.1 大米蛋白的組成·······················&#

13、183;····································

14、···································（3）1.2 大米蛋

15、白的結構····································

16、····································

17、3;······················（3）2 大米蛋白的營養(yǎng)價值與保健作用 ···········

18、····································

19、3;··················（4）2.1 大米蛋白的營養(yǎng)價值···············

20、3;····································&#

21、183;··································（4）2.2 大米蛋白的

22、保健作用····································

23、····································

24、3;·············（4）3 大米蛋白的功能性·····················&

25、#183;····································

26、;··································（5）3.1 溶解性·

27、;····································

28、83;····································&

29、#183;····································

30、;（5）3.2 乳化性···································

31、;····································

32、83;····································&

33、#183;··（5）3.3 持水性與持油性·······························

34、83;····································&

35、#183;··························（6）3.4 起泡性與起泡穩(wěn)定性·······&

36、#183;····································

37、;····································

38、83;······（6）4 大米蛋白的提取方法····························

39、;····································

40、83;·······················（7）4.1 堿法提取大米蛋白··········

41、3;····································&#

42、183;····································

43、······（7）4.2 物理分離法提取大米蛋白···························

44、3;····································&#

45、183;·············（7）4.3 溶劑提取法·····················

46、····································

47、3;····································&#

48、183;·······（8）4.4 酶法提取大米蛋白··························

49、83;····································&

50、#183;··························（8）4.5 復合提取法········

51、;····································

52、83;····································&

53、#183;··················（10）5 大米蛋白的開發(fā)利用···············&#

54、183;····································

55、··································（10）5.1 食品添加劑

56、83;····································&

57、#183;····································

58、;···························（10）5.2 蛋白質營養(yǎng)補充劑·······

59、;····································

60、83;····································&

61、#183;········（11）6 大米蛋白的市場前景與展望·························

62、;····································

63、83;············（12）結束語·······················

64、····································

65、3;····································&#

66、183;···················（13）參考文獻···············

67、3;····································&#

68、183;····································

69、·······················（14）大米蛋白的研究進展 生物工程122 俞純亮 1203022333AbstractAmino acid composition of rice protein

70、 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, pr

71、otein 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, condimen

72、ts, 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

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