| 食品蛋白质的改性技术 |
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| 引用本文： | 李丹,崔凯.食品蛋白质的改性技术[J].食品与发酵工业,1999,25(6):58-62. |
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| 作者姓名： | 李丹 崔凯 |
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| 作者单位： | 1. 无锡轻工大学食品学院,无锡,214036
2. 冠生园集团益民食品公司,上海,200050 |
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| 摘 要： | 综述了酰化作用、磷酸化作用、脱氨基作用、糖基化作用、共价交联作用和蛋白水解作用等6种蛋白质改性技术及最新进展,认为用2种或2种以上方法先后对蛋白质改性是当今普遍使用的技术。
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| 关 键 词： | 蛋白质 功能特性 改性技术 研究进展 |
| 修稿时间： | 1998-11-01 |
Modified Technology of Food Protein |
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| Li Dan,Cui Kai.Modified Technology of Food Protein[J].Food and Fermentation Industries,1999,25(6):58-62. |
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| Authors: | Li Dan Cui Kai |
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| Affiliation: | Li Dan;
(Wuxi University of Light Industry,Wuxi,214036);
Cui Kai;
(Yimin Company of Guanshengyuan Group,Shanghai,200050) |
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| Abstract: | Several modified technology of food protein——acylation, phosphorylation, deamidation, glycosylation, cross linking, proteolysis were reviewed. The modified technology of combination was very efficient. |
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| Keywords: | food protein functional property modified technology review |
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