生物技术专业综述性毕业论文范文

内蒙古民族大学本科毕业论文1编号：本科毕业论文题目：大米蛋白的研究进展学院：生命科学学院专业：生物技术年级：姓名：指导教师：完成日期：内蒙古民族大学本科毕业论文2目录中文摘要及关键词··············································································（1）英文摘要及关键词··············································································（2）引言·······································································································（3）1大米蛋白的组成与结构·······································································（3）1.1大米蛋白的组成·······································································（3）1.2大米蛋白的结构················································································（3）2大米蛋白的营养价值与保健作用·······················································（4）2.1大米蛋白的营养价值·································································（4）2.2大米蛋白的保健作用·········································································（4）3大米蛋白的功能性·····································································（5）3.1溶解性···················································································（5）3.2乳化性···················································································（5）3.3持水性与持油性·······································································（6）3.4起泡性与起泡稳定性·································································（6）4大米蛋白的提取方法··································································（7）4.1碱法提取大米蛋白···································································（7）4.2物理分离法提取大米蛋白··························································（7）4.3溶剂提取法·······················································································（8）4.4酶法提取大米蛋白············································································（8）4.5复合提取法······················································································（10）5大米蛋白的开发利用·········································································（10）5.1食品添加剂······················································································（10）内蒙古民族大学本科毕业论文35.2蛋白质营养补充剂·············································································（11）6大米蛋白的市场前景与展望·······························································（12）结束语··································································································（13）参考文献······························································································（14）致谢······································································································（17）内蒙古民族大学本科毕业论文4摘要大米蛋白是一种氨基酸组成合理，生物效价高，过敏性低的蛋白质。能够满足2-5岁儿童的氨基酸需求，非常适合开发婴幼儿食品。此外大米蛋白可加工成酱油、高蛋白粉、蛋白饮料、蛋白胨和蛋白发泡粉等，若将其降解成短肽或氨基酸,则可制成营养价值极高的氨基酸营养液，从而用于保健饮料、调味品、食品添加剂等。本文对大米白的结构与组成、功能特性、营养价值、分离技术、提取技术、开发利用等现状做了简要概述。关键词：大米蛋白；营养价值；功能特性；开发利用内蒙古民族大学本科毕业论文5AbstractAminoacidcompositionofriceproteinisareasonablebiologicaltiter,low-proteinallergy.2to5yearstomeetaminoacidrequirementsofchildren,makingitverysuitablefordevelopmentofbabyfood.Inaddition,processedintosoysauce,riceprotein,proteinpowder,proteindrinks,peptoneandproteinfoampowder,ifitsdegradationintoshortpeptidesoraminoacids,nutritionalvaluecanbemadeofhighaminoacidnutrientsolution,whichforhealthbeverages,condiments,foodadditives.Inthispaper,thestructureandcompositionofwhiterice,functionalproperties,nutritionalvalue,separation,extraction,developmentandutilizationofabriefoverviewofcurrentsituation.Keywords：riceprotein;nutritionalvalue;functionalproperties;developmentandutilization内蒙古民族大学本科毕业论文6引言大米蛋白系由大米中提取获得。此前由于大米中蛋白质含量较低(仅7%-9%左右)制取大米蛋白的成本较高，学术界对大米蛋白的研究大都局限于理论层面。然而科学家对其研究后发现大米蛋白的氨基酸组成、口感、抗过敏性等品质竟如此优越，以至有学者称其为“目前自然界已知最优秀的植物蛋白”。大米蛋白的氨基酸组成成分接近“完全蛋白”，其生物价高达77%，与虾仁、牛肉等相近；大米蛋白还具有柔和的口感，无大豆蛋白、小麦蛋白等所含有的豆腥或其他异味；此外，大米蛋白还是目前未见有过敏性案例的植物蛋白。因此就其应用安全性而言具有无可比拟的优越性。中国是世界上最大的稻米生产国，大米蛋白资源十分丰富。近年来，由于生物技术的广泛应用，大米蛋白的生产技术水平已满足使其产品参与市场竞争，并获得品质与成本优势。“中国制造”的食品级大米蛋白已经在美国、欧盟、日本等发达国家和地区占领了相当的市场份额。随着人们对大米蛋白认知的不断提高其在国内市场也将被越来越多的企业和消费者所接受。大米蛋白具有广阔的开发和利用前景。1大米蛋白的组成与结构1．1大米蛋白的组成大米蛋白具有优良营养品质,是公认的谷类蛋白中的优质植物蛋白。主要由清蛋白、球蛋白、醇溶性蛋白和谷蛋白等四种蛋白组成。按Osborne分类方法,清蛋白占总量2%-5%；球蛋白占总量2%-10%；谷蛋白占总量80%以上；醇溶蛋白占总量1%-5%。大米蛋白因赖氨酸含量较高,必需氨基酸含量与其他谷类蛋白中必需氨基酸含量比较具有一定优势,生物价(BV)及蛋白质效用比率(PER)较高,具有良好的营养价值[1]。1．2大米蛋白的结构大米蛋白主要以两种蛋白体(PB)形式存在[2],即PB-I和PB-II两种类型。电子显微镜观察表明,PB-I蛋白体呈片层结构,致密颗粒直径为0.5-2μm,醇溶蛋白即存在于PB-I中；而PB-II呈椭球形,不分层,质地均匀,颗粒直径约4μm,其外周膜不明显,谷蛋白和球蛋白存在于PB-II中。两种蛋白体常相伴存在。内蒙古民族大学本科毕业论文72大米蛋白的营养价值与保健作用2．1大米蛋白的营养价值大米蛋白的氨基酸构成比较完整，组成合理，必需氨基酸含量接近FAO/WHO建议模式（1973）。含有丰富的赖氨酸（含赖氨酸高的谷蛋白占大米蛋白的80%左右），是禾谷类粮食中最好的一种蛋白质[3]。另外，大米蛋白质的生物价为77，不但在各种粮食中居第一位，而目可以和鱼（生物价76）、虾（生物价77）及牛肉相媲美。大米蛋白的消化率和净蛋白质利用率高，在儿童体内分别为88.8%、79.9%，在成年人体内分别为87.3%、75.5%[4]，且不含胆固醇。许多研究表明，大米蛋白是优质蛋白，它具有氨基酸组成合理和低过敏性特点，是蛋白质中佼佼者。大米蛋白质中蛋氨酸含量高达2.2%，这是其它植物蛋白质甚至很多动物蛋白质也无法比拟的。大米蛋白质中精氨酸含量也较高，很适宜在婴幼儿食品中添加。大米蛋白质在学前儿童体内真消化率(TD)、生物价(BV)、和净蛋白质利用率(Npu)分别为88.8%、90.0%、79.9%:而成年人这三项指标分别为87.3%、86.0%、75.5%，故大米蛋白用于儿童食品更好。大米蛋白氨基酸组成平衡合理，与WHO/FAO推荐理想模式非常接近川。大米蛋白低抗原性是其有别于其它植物蛋白食物另一个特点。很多植物性蛋白中含有抗营养因子，如大豆和花生是常用的植物蛋白质来源，但大豆和花生含有对人体有害的胰蛋白酶抑制素和凝血素，在大豆中还含有胀气因子棉子糖和水苏糖等；动物性食品中也有一些抗营养因子，如牛奶中的乳球蛋白、鸡蛋清中卵类粘蛋白等，使食用者可能会产生过敏或中毒反应，特别是婴幼儿对这些因子最为敏感。而大米蛋白不含类似致敏因子，安全可靠