| 大豆蛋白改性及其在食品工业中的应用 |
| |
| 引用本文： | 郭永,李党生. 大豆蛋白改性及其在食品工业中的应用[J]. 食品研究与开发, 2011, 32(8): 186-189 |
| |
| 作者姓名： | 郭永 李党生 |
| |
| 作者单位： | 黄河水利职业技术学院环境与化学工程系,河南开封,475003 |
| |
| 摘 要： | 综述了近年来国内外对大豆蛋白的功能性改性方法、在食品工业中的应用及检测方法等方面的研究现状和发展情况,并提出了相关建议。
|
| 关 键 词： | 大豆蛋白 功能性 改性方法 食品工业 检测方法 |
Research on Soybean Protein Modification Property and Application in Food Processing |
| |
| GUO Yong,LI Dang-sheng. Research on Soybean Protein Modification Property and Application in Food Processing[J]. Food Research and Developent, 2011, 32(8): 186-189 |
| |
| Authors: | GUO Yong LI Dang-sheng |
| |
| Affiliation: | GUO Yong,LI Dang-sheng(Department of Environmental and Chemical Engineering,Yellow River Conservancy Technical Institute,Kaifeng 475003,Henan,China) |
| |
| Abstract: | The recent research progress on functional properties and modification property methods of soybean protein have been reviewed,and as a new health food additive the application in food processing and detection methods of soybean proteins in food products were reviewed and some suggestion were given as well. |
| |
| Keywords: | soybean protein functional properties modification property methods food processing detection methods |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
