对花生蛋白质的营养价值，花生蛋白质的氨基酸组成，花生蛋白质的提取技术，其中包括压榨法（冷榨法和热榨法）、浸出法、水酶法、碱溶酸沉法、反胶束萃取技术以及花生蛋白质在肉制品、面制品以及饮料中的应用研究进行总结，并对我国目前花生蛋白质生产应用上存在的问题进行分析，对未来发展进行展望。%The nutritional value of peanut protein, amino acid of peanut protein, the extraction technology of peanut protein, including crushing(cold pressed method and hot pressing method), leaching, water enzymatic, alkali soluble acid sinking method, reverse micelle extraction technology and its application in meat products , flour products and beverage was summarized. The existing problems in application of peanut protein in our country at present was analysised and the development prospects for the future was projected.
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