[关键词]
[摘要]
麦胚球蛋白作为麦胚蛋白的重要成员之一,具有许多生理功能与生物活性,尤其在改善食品营养和增强机体免疫力方面起着重要作用。近年来麦胚球蛋白的理化性质、结构特征及功能特性已逐渐呈现,但达到药用级纯度还很困难;同时,伴随分子印迹技术在生物大分子方面研究的深入,运用蛋白质印迹法分离纯化麦胚球蛋白将成为新的手段。本文对小麦胚芽球蛋白的结构、氨基酸组成、理化性质、生理活性、提取方法及应用进行了综述,总结了近年来麦胚球蛋白的研究现状,展望了麦胚球蛋白的未来研究方向。
[Key word]
[Abstract]
Wheat germ globulin (WGG), an important wheat germ protein, has many physiological functions and bioactivities, especially in improving the food nutrition and enhancing the body immunity. In recent years, the physical and chemical properties, structural characteristics and functional characteristics of WGG are gradually emerging, but the purity is difficult to achieve medicinal level. At the same time, with the development of the molecular imprinting technology using in the biological macromolecules, the proteins imprinted technique will become a new means for the separation and purification of WGG. In this paper, the structure of WGG, amino acid composition, physical and chemical properties, physiological activities, extraction methods and applications were reviewed. The research status of WGG was summarized, and the future research direction of WGG was forecasted.
[中图分类号]
[基金项目]
郑州市国际科技合作与交流项目(141PGJHZ546)