- 《粮食加工》杂志社

页面内容区域

酶法改性大豆分离蛋白研究进展及发展前景
英文标题：	Study Advance and Prospect of Soybean Protein Isolated Modified by Enzyme
作　　　者：	冬丽,盖钧镒,魏安池
中文摘要：	综述了大豆分离蛋白酶法改性的概况和研究进展以及改性后利用价值的变化，分析了存在的问题及发展前景。大豆分离蛋白经改性后其功能性质如溶解性、凝胶性、乳化性、吸油性、抗氧化性等变化十分显著，同时其营养性质也得到提高，但仍然存在产率低、原料利用率低、成品得率低等问题。
英文摘要：	Research survey and study advance of enzymatic modification of soybean protein isolated were reviewed, as well as the modified value of the change. Existing problems and development prospects were analyzed. Soybean protein isolated modified by enzyme, its functional properties such as solubility, gelation, emulsification, oil absorption, oxidation resistance and other changes are very significant, while its business keep in nature has also been improved, but yields remain low, low utilization rate of raw materials and finished products and low yield problems.
中文关键词：	大豆分离蛋白,酶法改性,功能性变化,研究进展
英文关键词：	soybean protein isolated (SPI),enzymatic modification,functional change,study advance
期　　　数：	2010年02期
文章下载：