| 大豆分离蛋白在肉制品加工中的应用 |
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| 引用本文： | 肖怀秋,李玉珍,兰立新. 大豆分离蛋白在肉制品加工中的应用[J]. 肉类工业, 2007, 0(10): 33-36 |
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| 作者姓名： | 肖怀秋 李玉珍 兰立新 |
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| 作者单位： | 湖南化工职业技术学院应用化学系,湖南株洲,412004;湖南化工职业技术学院应用化学系,湖南株洲,412004;湖南化工职业技术学院应用化学系,湖南株洲,412004 |
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| 摘 要： | 对大豆分离蛋白的保水性、乳化性、吸油性、凝胶性、发泡性等功能特性以及其在肉制品加工中的应用研究进展进行了综述,并根据当前的研究现状对大豆分离蛋白今后在肉制品加工中的应用提出几点展望与建议。
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| 关 键 词： | 大豆分离蛋白 功能特性 肉制品 |
| 收稿时间： | 2007-05-26 |
| 修稿时间： | 2007-05-26 |
Study on application of isolated soybean proteins in meat production |
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| XIAO Huai-qiu,LI Yu-zhen,LAN Li-xin. Study on application of isolated soybean proteins in meat production[J]. Meat Industry, 2007, 0(10): 33-36 |
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| Authors: | XIAO Huai-qiu LI Yu-zhen LAN Li-xin |
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| Affiliation: | XIAO Huai-qiu LI Yu-zhen LAN Li-xin |
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| Abstract: | In this paper,functional properties,such as water retention property,emulsifying capacity,oil absorption capacity,gel-forming capacity and foaming capacity of isolated soybean protein and its applications in meat industry were summarized.Some expectations and suggestions were put forwarded based on the current research status. |
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| Keywords: | soybean protein isolated functional characterizations meat product |
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