| 肉制品中大豆蛋白的应用与检测研究进展 |
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| 引用本文： | 张春江,杨君娜,张红芬,乔晓玲.肉制品中大豆蛋白的应用与检测研究进展[J].中国食物与营养,2010(1):30-33. |
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| 作者姓名： | 张春江 杨君娜 张红芬 乔晓玲 |
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| 作者单位： | 中国肉类食品综合研究中心/国家肉类加工工程技术研究中心,北京,100068 |
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| 基金项目： | 农产品加工业国际标准跟踪与公共服务平台建设项目 |
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| 摘 要： | 大豆蛋白已经广泛用于各类肉制品加工中。大豆蛋白对肉制品的保水性、质构具有一定的促进作用,但也存在豆腥味、致敏等不利影响。文中对大豆蛋白的功能性及其在肉制品中的应用、检测方法等进行了综述,并提出相关建议。
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| 关 键 词： | 大豆蛋白 肉制品 检测技术 |
Applications of Soybean Proteins in Meat Products and Its Detection |
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| ZhANG Chun-jiang,YANG Jun-na,ZhANG Hong-fen,QIAO Xiao-Ling.Applications of Soybean Proteins in Meat Products and Its Detection[J].Food and Nutrition in China,2010(1):30-33. |
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| Authors: | ZhANG Chun-jiang YANG Jun-na ZhANG Hong-fen QIAO Xiao-Ling |
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| Affiliation: | ZhANG Chun-jiang,YANG Jun-na,ZhANG Hong-fen,QIAO Xiao-Ling (China Meat Processing , Engineering Center,China Meat Research Center,Beijing 100068) |
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| Abstract: | Soybean proteins have been used in all kinds of processed meats.Meat texture quality and water-holding capability could be improved by adding some soybean proteins.But it also had adverse effects on meat products qualities such as bean flavor and potential allergen.So functional properties,the application and detection methods of soybean proteins in meat products were reviewed and some suggestion were given in the article. |
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| Keywords: | Soybean Proteins Meat products Detection Technology |
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