| 物理方法对大豆分离蛋白功能性质影响 |
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| 引用本文： | 田其英,华欲飞.物理方法对大豆分离蛋白功能性质影响[J].粮食与油脂,2007(3):10-12. |
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| 作者姓名： | 田其英 华欲飞 |
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| 作者单位： | 江南大学食品学院,江苏无锡,214036 |
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| 摘 要： | 大豆分离蛋白因其高营养性和独特功能性质在食品工业中有着广泛应用。该文着重介绍一些物理方法,如超高压、超声波技术及加工方法对大豆分离蛋白功能性质改善效果,并对其作用机理进行简单介绍。
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| 关 键 词： | 大豆分离蛋白 超高压 超声波 |
| 文章编号： | 1008-9578(2007)03-0010-03 |
| 修稿时间： | 2007年1月17日 |
Effect of physical means on functional properties of the soybean protein isolates |
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| TIAN Qi-ying,HUA Yu-fei.Effect of physical means on functional properties of the soybean protein isolates[J].Cereals & Oils,2007(3):10-12. |
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| Authors: | TIAN Qi-ying HUA Yu-fei |
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| Abstract: | The soybean protein isolates are largely used in the food industry because of its high nutrition and its particular functional properties. In this paper the improving results of the physical means, such as the super high pressure, ultrasonification technique, on the soybean protein isolates are mainly introduced, then the mechanism of its work is briesly summarized. |
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| Keywords: | soybean protein isolates super high pressure ultrasonification |
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