| 大豆蛋白的挤压组织化及其应用 |
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| 引用本文： | 刘永,周家华,曾颢,王保金. 大豆蛋白的挤压组织化及其应用[J]. 食品科技, 2002, 0(10): 13-15 |
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| 作者姓名： | 刘永 周家华 曾颢 王保金 |
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| 作者单位： | 广东工业大学轻工化工学院,广州·510090 |
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| 摘 要： | 蛋白源紧缺一直是人类发展面临的问题,我国大豆资源丰富,如何利用好大豆,开发附加值高的大豆蛋白产品具有重要意义。综述了挤压组织化大豆蛋白的生产原理、工艺流程、特点以及挤压过程中蛋白质的作用及性质变化,并介绍了组织化大豆蛋白的应用。
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| 关 键 词： | 挤压 大豆蛋白 组织化 |
| 文章编号： | 1005-9989(2002)10-0013-03 |
| 修稿时间： | 2002-04-25 |
Soy Protein Texturized by Extrusion and Its Applications |
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| LIU Yong ZHOU Jia-hua ZENG Hao WANG Bao-jin. Soy Protein Texturized by Extrusion and Its Applications[J]. Food Science and Technology, 2002, 0(10): 13-15 |
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| Authors: | LIU Yong ZHOU Jia-hua ZENG Hao WANG Bao-jin |
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| Abstract: | The lacking protein resource is always what human being faces, while soy resource is very abundant in China. It is important to make good use of soy and exploit high value soy protein productions. The productive principle, technique, characteristics of texturized soy protein and the functional and characteristic changes of soy protein during texturization are reviewed. Finally, the applications of texturized soy protein are also introduced. |
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| Keywords: | extrusion soy protein texturization |
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