中国食品添加剂2025，Vol.36Issue(4)：33-39,7.DOI:10.19804/j.issn1006-2513.2025.4.006
火麻分级蛋白的制备及功能特性研究
Preparation and functional properties of hemp seed fractionated protein
摘要
Abstract
This study aimed to investigate the fractionated extraction of hemp seed protein and its functional properties to achieve the high-value utilization of hemp protein resources.Hemp albumin,globulin,gliadin,and glutenin were prepared through classical Osborne fractionation.Comparative studies were conducted on their functional properties and amino acid compositions.The results showed the proportion of globulin among the four types of hemp proteins was the highest at 43.5%,followed by albumin and glutenin,while the proportion of prolamin was the lowest at 3.57%.The protein scores of the four hemp proteins were ranked as follows:globulin(58)＞albumin(53)＞glutenin(51)＞gliadin(46).The content of hydrophobic amino acids,hydrophilic amino acids,basic amino acids,acidic amino acids,and sulfur-containing amino acids in hemp globulin was found to be higher than that in the other three hemp proteins.and all functional properties of hemp globulin were better than those of soybean globulin.This study provides a theoretical basis and technical support for the efficient utilization of hemp seed protein.关键词
火麻蛋白/Osborne分级/功能性质/氨基酸组成Key words
hemp protein/Osborne fractionation/functional property/amino acid composition分类
轻工业引用本文复制引用
况丹妮,张志军,杨策,李会珍..火麻分级蛋白的制备及功能特性研究[J].中国食品添加剂,2025,36(4):33-39,7.基金项目
山西省重点研发计划项目特优农业技术创新专项(2022ZDYF123) （2022ZDYF123）
山西省科技成果转化引导专项(202204021301046) （202204021301046）
