芝麻蛋白的组成、结构、功能特性及其应用

Composition, Structure, Functional Properties, and Applications of Sesame Protein

摘要:

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。该文重点总结了芝麻蛋白的组成和营养价值、提取方法、结构与理化特性、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。

Abstract:

The demand for protein continues to increase due to the rapid growth of global population and improvement of living standards. Sesame is a widely planted oil crop in China, and is listed as an important crop in China’s modern agricultural industrial technology system. Sesame and the sesame cake after oil extraction are rich in protein, approximately 20% and 38%~50%, respectively. It was reported that sesame protein contains abundant essential amino acids and has a relatively balanced amino acid composition. Therefore, efficient utilization of sesame protein not only improves the resource utilization rate of sesame, but also is one of the important ways to ensure the balance of protein supply in China. This article focuses on summarizing the composition, nutritional value, extraction methods, structure and physicochemical properties, functional properties, modification approaches, and food processing applications of sesame protein, to provide support for the promotion of deep processing and high-value utilization of sesame protein.