| 植物蛋白与乳蛋白在肉制品加工中的应用 |
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| 引用本文： | 郭玉华,李钰金.植物蛋白与乳蛋白在肉制品加工中的应用[J].肉类研究,2011,25(5):28-32. |
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| 作者姓名： | 郭玉华 李钰金 |
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| 作者单位： | 泰祥集团山东省海洋食品营养研究院,山东荣成,264309 |
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| 摘 要： | 植物蛋白和乳蛋白由于具有较高的营养价值和优良的功能特性,作为食品配料被广泛应用于肉类工业。本文简要介绍了肉制品加工中使用的植物蛋白与乳蛋白、植物蛋白与乳蛋白在肉制品加工中应用的主要功能特性及植物蛋白与乳蛋白在肉制品加工中的作用。
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| 关 键 词： | 植物蛋白 乳蛋白 肉制品 应用 |
Application of Vegetable Protein and Milk Protein in Meat Industry: A Review |
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| GUO Yu-hua,LI Yu-jin.Application of Vegetable Protein and Milk Protein in Meat Industry: A Review[J].Meat Research,2011,25(5):28-32. |
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| Authors: | GUO Yu-hua LI Yu-jin |
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| Affiliation: | GUO Yu-hua,LI Yu-jin(Shandong Marine Food and Nutrition Research Institute,Group of Taixiang,Rongcheng 264309,China) |
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| Abstract: | Due to their high nutritional value and excellent functional properties,vegetable protein and milk protein have been widely used in meat industry as food ingredients.This paper describes the main features and functions of vegetable protein and milk protein and their recent applications in meat processing are reviewed. |
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| Keywords: | vegetable protein milk protein meat application |
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