| 甜蛋白的特性及其生物法生产 |
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| 引用本文： | 洪薇,曹家树,刘小杰. 甜蛋白的特性及其生物法生产[J]. 食品科学, 2002, 23(7): 144-147 |
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| 作者姓名： | 洪薇 曹家树 刘小杰 |
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| 作者单位： | 浙江大学园艺系，浙江大学食品科学系 |
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| 摘 要： | 甜蛋白是一类新兴的、有巨大开发潜力的甜味剂,它具有低能量、不会引起龋齿等特性。本文综述了六种甜蛋白和一种甜味调节剂的生化特性,并对它们的应用现状和开发前景进行了论述。
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| 关 键 词： | 甜蛋白 调味剂 食品工业 基因工程 |
Review on Characteristics and Gene - engineering Production of Sweet Protein |
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| Hong Wei et al.. Review on Characteristics and Gene - engineering Production of Sweet Protein[J]. Food Science, 2002, 23(7): 144-147 |
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| Authors: | Hong Wei et al. |
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| Affiliation: | Hong Wei et al. |
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| Abstract: | Sweet -tasting protein is a kind of sw eetener with intensive potential.There is an increasing demandfor it because of the characteristic of low-calorie.It also does not contribut e to tooth decay.Six kinds of sweet -t asting proteins and a sweet tasting -modifier were reviewed in this article.The applicationforeground was also rem arked. |
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| Keywords: | Sweet -tasting protein Tasting -mod ifier Food industry Gene -engineering |
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