| 花生粉,花生浓缩蛋白制备工艺及功能特性的研究 |
| |
| 引用本文： | 刘大川,王晔.花生粉,花生浓缩蛋白制备工艺及功能特性的研究[J].中国油脂,1996,21(3):5-7. |
| |
| 作者姓名： | 刘大川 王晔 |
| |
| 作者单位： | 武汉食品工业学院，湖北省大悟县粮食局油厂 |
| |
| 摘 要： | 对花生蛋白，特别是花生浓缩蛋白的制备工艺进行了研究。对浓缩蛋白的三种制备方法进行了分析比较，并将产品的功能特性与大豆浓缩蛋白进行了对照。
|
| 关 键 词： | 花生蛋白 制备 功能特性 |
Research on Preparation and Functional Properties of Peanut Flour and Peanut Protein Concentrate |
| |
| Liu Dachun, Hu Xiaohong, Zhang Weinong.Research on Preparation and Functional Properties of Peanut Flour and Peanut Protein Concentrate[J].China Oils and Fats,1996,21(3):5-7. |
| |
| Authors: | Liu Dachun Hu Xiaohong Zhang Weinong |
| |
| Affiliation: | Liu Dachun; Hu Xiaohong; Zhang Weinong (Wuhan Food Industry College 430022)Wang Ye; Liu Yanfeng (Hubei Dawu Oil Mill 432800) |
| |
| Abstract: | This paper studier preparation of Peanut Proteins, especially Peanut protein Concentrates.Advantages and disadvatages of three different preparation technology are researehed. Functional properties of peanut protein compared with soybean protein concentrate are also studied in this paper. |
| |
| Keywords: | Peanut protein Preperation Functional properties |
| 本文献已被 CNKI 维普 等数据库收录！ |
