| 食品中蛋白质的重要性 |
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| 引用本文： | 孙敬,董赛男.食品中蛋白质的重要性[J].肉类研究,2009(4). |
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| 作者姓名： | 孙敬 董赛男 |
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| 作者单位： | 1. 江南大学,食品学院,无锡,214122
2. 江南大学,化学与材料工程学院,无锡,214122 |
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| 摘 要： | 蛋白质是食品中的重要成分。针对食品蛋白质具有多种功能性质以及极高的营养价值,本文阐述了蛋白质在食品中的重要性,描述了蛋白质在不同食品中的功能作用以及与其结构的相互关系;介绍了食品中的主要功能性蛋白质及其在各种食品中的应用;文中对食品蛋白质的主要改性手段进行了介绍。
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| 关 键 词： | 蛋白质 食品 功能性质 改性 |
The Importance of Protein in Food Industry |
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| SUN Jing,DONG Sainan.The Importance of Protein in Food Industry[J].Meat Research,2009(4). |
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| Authors: | SUN Jing DONG Sainan |
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| Abstract: | Protein is one of the most important components in food system.Considering food proteins having a variety of functional properties as well as higher levels of nutritive value,this article elaborated the significance of protein in food system;summarized its main functional properties and its correlation with the structure in different food.It also introduced the functional proteins and their applications in food industry.The modification methods of food proteins were also reviewed in this chapter. |
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| Keywords: | protein food functional properties modification |
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