【摘要】 该文介绍大米蛋白组成、结构、存在状态及陈化、热加工变化等分子特征方面研究进展,指出大米谷蛋白是含糖、脂肪的结合蛋白,分子结构也不是简单的 22 KDa、37 KDa和 57 KDa三个亚基,而是含有更多的多肽分子,它们之间结合关系很复杂;进一步研究大米蛋白分子特征具有重要理论意义和实用价值。更多还原

【Abstract】 Rice protein molecular characteristics such as the molecular composition, structure, protein bodies and their changes during storage were introduced. Rice glutelin, the major components in rice protein, were compo-sed of not only amino acid but also sacchride, fat and ferulate, etc. The glutelins included 22 KDa, 38 KDa, 57 KDa subunits, which can be dissociated to many small subunits. The further study on rice protein molecular fea-ture was necessary for utilizing and developing rice protein and improving rice quality.更多还原