Advances of isolation and purification methods in cereal protein

Authors

TANG Wenjuan, College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
ZHAO Hongqing, College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
XU Zhou, College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
WEN Li, College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
CHENG Yunhui, College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China

Abstract

Cereal protein has been extremely difficult to purify and characterize owing to their heterogeneity, poor solubility and tendency to polymerize. In order to have a full understanding of structure and function in cereal protein, to realize the separation and purification of grain protein, the composition and characteristics of cereal proteins were introduced briefly, introduced the research progress comprehensive recitation on principle and model of the grain protein purification domestic and overseas in recent years. The future research prospects of cereal proteins were put forward as well.

Publication Date

2-28-2016

First Page

178

Last Page

182

DOI

10.13652/j.issn.1003-5788.2016.02.043

Recommended Citation

Wenjuan, TANG; Hongqing, ZHAO; Zhou, XU; Li, WEN; and Yunhui, CHENG (2016) "Advances of isolation and purification methods in cereal protein," Food and Machinery: Vol. 32: Iss. 2, Article 43.
DOI: 10.13652/j.issn.1003-5788.2016.02.043
Available at: https://www.ifoodmm.cn/journal/vol32/iss2/43

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