prolamin

简明释义

英[/ˈprəʊ.lə.mɪn/]美[/ˈproʊ.lə.mɪn/]

n. [生化] 醇溶谷蛋白

英英释义

单词用法

同义词

反义词

例句

1.Effect of total protein content on eating quality of rice varied with the relative proportions of glutelin and prolamin.

而总蛋白质含量对食味品质的影响因谷蛋白相对于醇溶蛋白的含量的不同而异。

2.Effect of total protein content on eating quality of rice varied with the relative proportions of glutelin and prolamin.

而总蛋白质含量对食味品质的影响因谷蛋白相对于醇溶蛋白的含量的不同而异。

3.The primary storage protein in wheat is called prolamin, which is essential for seed development.

小麦中的主要储存蛋白被称为prolamin，对种子发育至关重要。

4.In gluten-free diets, people often avoid foods containing prolamin from wheat and barley.

在无麸质饮食中，人们通常避免含有小麦和大麦中prolamin的食物。

5.Research shows that prolamin can trigger allergic reactions in some individuals.

研究表明，prolamin可能会引发某些个体的过敏反应。

6.Corn contains a type of prolamin known as zein, which is used in various food products.

玉米含有一种名为zein的prolamin，用于各种食品中。

7.The structure of prolamin proteins contributes to the elasticity of dough in baking.

在烘焙中，prolamin蛋白的结构有助于面团的弹性。

作文

In the realm of nutrition and food science, understanding various proteins is crucial for both health and food production. One such protein that deserves attention is prolamin, a group of plant storage proteins that are primarily found in cereal grains. These proteins play a significant role in the diet of many populations around the world, particularly in regions where cereals like wheat, corn, and rice are staple foods. The term prolamin refers to a class of proteins that are soluble in alcohol-water mixtures and are characterized by their high proline and glutamine content. This unique composition gives them distinct properties that influence the texture and quality of food products. The importance of prolamin cannot be overstated, especially when considering its role in gluten formation. In wheat, for instance, the two main types of prolamin are gliadin and glutenin, which together contribute to the elasticity and extensibility of dough. This is why wheat flour is often preferred for baking bread, as it provides the necessary structure and chewiness that many baked goods require. However, not all prolamin proteins are created equal; their functional properties can vary significantly depending on their source. For example, corn prolamin (known as zein) has different characteristics compared to those found in rice or barley. Beyond their culinary applications, prolamin proteins also have implications for health. Some individuals suffer from gluten intolerance or celiac disease, conditions that necessitate a strict avoidance of gluten-containing grains. Since gluten is primarily derived from the prolamin fractions of wheat, barley, and rye, understanding the role of these proteins is essential for developing gluten-free alternatives. As the demand for gluten-free products increases, food scientists are exploring various ways to mimic the properties of prolamin without compromising the texture and taste of food. This includes the use of alternative grains, legumes, and even synthetic proteins that can replicate the desirable characteristics of traditional prolamin-rich foods. Moreover, prolamin proteins are not just limited to human consumption; they also play a role in animal feed. Cereal grains are a primary source of energy for livestock, and the prolamin content in these grains contributes to the overall nutritional profile of animal diets. Understanding how these proteins function can help farmers and nutritionists formulate better feed that maximizes growth and health in livestock. In conclusion, prolamin proteins are a fascinating area of study within the fields of nutrition and food science. Their unique properties not only influence the texture and quality of various food products but also have significant implications for health and dietary choices. As we continue to explore the potential of prolamin and its alternatives, we can better cater to diverse dietary needs and preferences while ensuring that the nutritional quality of our food remains high. Whether it is through traditional grains or innovative new sources, the future of food will undoubtedly be shaped by our understanding of prolamin and its role in our diets.

在营养和食品科学领域，理解各种蛋白质对健康和食品生产至关重要。其中一个值得关注的蛋白质是prolamin，这是一类主要存在于谷物中的植物储存蛋白。它们在世界许多地区的饮食中发挥着重要作用，尤其是在小麦、玉米和大米等谷物是主食的地区。术语prolamin指的是一类可溶于醇水混合物中的蛋白质，具有高脯氨酸和谷氨酰胺含量的特征。这种独特的组成赋予它们不同的性质，影响食品产品的质地和质量。 prolamin的重要性不容小觑，特别是在考虑其在面筋形成中的作用时。例如，在小麦中，主要的两种prolamin类型是麦胶蛋白和谷蛋白，它们共同促进面团的弹性和延展性。这就是为什么小麦粉通常被优先用于烘焙面包，因为它提供了许多烘焙食品所需的结构和咀嚼感。然而，并非所有的prolamin蛋白都是相同的；它们的功能特性可能会因来源而有显著差异。例如，玉米prolamin（称为玉米蛋白）与大米或大麦中的那些相比，具有不同的特性。 除了烹饪应用，prolamin蛋白也与健康相关。一些人患有面筋不耐受或乳糜泻，这些疾病需要严格避免含有面筋的谷物。由于面筋主要来自小麦、大麦和黑麦的prolamin部分，理解这些蛋白的作用对于开发无面筋替代品至关重要。随着对无面筋产品需求的增加，食品科学家正在探索各种方法，以在不妥协食品质地和口味的情况下模拟prolamin的特性。这包括使用替代谷物、豆类，甚至合成蛋白质来复制传统prolamin丰富食品的理想特性。 此外，prolamin蛋白不仅限于人类消费；它们在动物饲料中也发挥着作用。谷物是家畜的主要能量来源，而这些谷物中的prolamin含量有助于动物饮食的整体营养构成。理解这些蛋白质的功能可以帮助农民和营养师制定更好的饲料，从而最大化牲畜的生长和健康。 总之，prolamin蛋白是在营养和食品科学领域中的一个迷人研究领域。它们独特的特性不仅影响各种食品产品的质地和质量，还有重大健康和饮食选择的影响。随着我们继续探索prolamin及其替代品的潜力，我们可以更好地满足多样化的饮食需求和偏好，同时确保我们食品的营养质量保持高水平。无论是通过传统谷物还是创新的新来源，食品的未来无疑将受到我们对prolamin及其在饮食中角色的理解的影响。