| 植物蛋白在肉制品中的应用研究 |
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| 引用本文： | 丁玲,张丽芬,赖少娟,陈复生. 植物蛋白在肉制品中的应用研究[J]. 食品研究与开发, 2021, 42(4): 193-197 |
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| 作者姓名： | 丁玲 张丽芬 赖少娟 陈复生 |
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| 作者单位： | 河南工业大学;河南省南街村（集团）有限公司 |
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| 基金项目： | 河南省重点研发与推广专项(182102110253);河南工业大学青年骨干教师培育计划项目(21420051);小麦和玉米深加工国家工程中心(NL2018008)。 |
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| 摘 要： | 该文详细综述植物蛋白(大豆蛋白、花生蛋白与豌豆蛋白)的持水性、乳化性、凝胶性、吸油性等功能特性,重点综述它们在肉制品加工中所需要的功能特性及应用方法,并展望植物蛋白在肉制品加工中的应用前景.
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| 关 键 词： | 大豆蛋白 花生蛋白 豌豆蛋白 肉制品 应用 |
| 收稿时间： | 2020-03-25 |
Application of Plant Protein in Meat Products |
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| DING Ling,ZHANG Li-fen,LAI Shao-juan,CHEN Fu-sheng. Application of Plant Protein in Meat Products[J]. Food Research and Developent, 2021, 42(4): 193-197 |
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| Authors: | DING Ling ZHANG Li-fen LAI Shao-juan CHEN Fu-sheng |
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| Affiliation: | (Henan University of Technology,Zhengzhou 450001,Henan,China;Henan Nanjiecun(Group)Co.,Ltd.,Luohe 462600,Henan,China) |
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| Abstract: | The functional properties of plant proteins(soybean protein,peanut protein and pea protein)including water retention,emulsification,gelation and oil absorption were reviewed in detail.Their functional characteristics and application methods in meat processing were reviewed.The application prospect of plant protein in meat processing was also prospected. |
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| Keywords: | soy protein peanut protein pea protein meat products application |
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