【摘要】 该文比较分析大豆、绿豆、豌豆、蚕豆等蛋白含量及组成,就豆类蛋白主要成分―11S球蛋白、7S球蛋白和8S球蛋白亚基结构及性质,球蛋白提取方法及功能特性进行概述,并展望其研究发展趋势,以期为豆类球蛋白进一步研究及应用提供参考。更多还原

【Abstract】 This article analyzed and compared the storage protein content and composition of soybean(Glycine max L.),mung bean(Vigna radiate L.Wilczek),pea(Pisum staivum)and faba bean(Vicia faba)respectively.A summary was made on the structures and properties of the main globulin components:11S,7S and 8S.Extraction methods,functional properties and research trends of globulin were also discussed in this article to provide a theoretical and practical reference on the further study of legume proteins.更多还原