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| 乳清蛋白的功能特性及其在肉类制品中的应用 | |
| 引用本文： | 余江,李立. 乳清蛋白的功能特性及其在肉类制品中的应用[J]. 肉类研究, 2010, 0(12): 83-85 |
| 作者姓名： | 余江 李立 |
| 作者单位： | 西南大学食品科学学院,重庆400716 |
| 摘 要： | 近年来乳清蛋白以其优秀的蛋白质来源及其良好的功能特性受到人们的广泛关注。本文主要介绍了乳清蛋白的性制和功能,重点综述其在肉类加工制品中应用。 |
| 关 键 词： | 乳清蛋白 功能特性 肉类制品 |
Functional Properties of Whey Protein and Its Application in Meat Products |
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| YU Jiang,LI Li. Functional Properties of Whey Protein and Its Application in Meat Products[J]. Meat Research, 2010, 0(12): 83-85 | |
| Authors: | YU Jiang LI Li |
| Affiliation: | (College of Food Science, Southwest University, Chongqing 400715, China) |
| Abstract: | In recent years, whey protein for its excellent source of protein and good functional properties is attracting widespread attention. This paper introduces the whey protein and function of the system, emphasis was focused on its application in meat products. |
| Keywords: | whey protein functional characteristic meat products |
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