全球人口的快速增长以及生活水平的提升导致对蛋白质的需求持续上升。芝麻是我国广泛种植的油料作物之一,被列为我国现代农业产业技术体系的重要农作物。芝麻及其制油后的饼粕中含有丰富的蛋白质,分别为~20%和38~50%,研究报道芝麻蛋白中必需氨基酸含量丰富,氨基酸组成相对平衡。因此,高效利用芝麻蛋白不仅可以提升芝麻的资源利用率,也是保障我国蛋白质供给平衡的重要途径之一。本文重点总结了芝麻蛋白的组成和营养价值、结构与理化特性、提取方法、功能特性、修饰改性方法及其在食品加工中的应用,为推动芝麻蛋白的精深加工与高值化利用提供支撑。

Demand for protein has continued to increase due to rapid global population growth and rising standards of living standards. Sesame is a widely grown oil crop in China, and is listed as an important crop in the modern agricultural industrial technology system. Sesame and its cake are rich in high protein content, approximately 20% and 38~50%, respectively. It is reported that sesame protein contains an abundance of essential amino acids and has a well-balanced amino acid composition. Therefore, the efficient utilization of sesame protein not only enhances the resource efficiency of sesame, but is also one of the important ways to ensure the supply balance of protein in China. This article aims to provide comprehensive insights into the composition, nutritional value, structure and physicochemical properties, extraction methods, functionalities, modification approaches, and food processing applications of sesame protein. It provides support for promoting the deep processing and high-value utilization of sesame protein

武汉市知识创新专项曙光计划项目（2023020201020392）；十四五国家重点研发计划（2023YFD2100402）；武汉市科技创新知识专项（2022020801020400）中国农业科学院“青年英才”引进工程院级人才；武汉黄鹤英才资助