| 蚕蛹蛋白精制工艺研究概况 |
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| 引用本文： | 胡居吾,范青生. 蚕蛹蛋白精制工艺研究概况[J]. 中国食品添加剂, 2004, 0(5): 25-28 |
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| 作者姓名： | 胡居吾 范青生 |
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| 作者单位： | 1. 南昌大学中德联合研究院
2. 教育部食品科学重点实验室,南昌,330047 |
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| 摘 要： | 本文介绍了蚕蛹蛋白目前所采用的精制 (除臭、脱脂、脱色 )工艺概况 ,以及这三方面工艺在工业生产中的优缺点 ,并简单概述该项目研究及应用所面临的问题 ,对蚕蛹蛋白的开发利用提出了建议。
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| 关 键 词： | 蚕蛹蛋白 除臭 脱脂 脱色 |
Review on Refined Techniques of Protein from Silkworm Chrysalis |
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| Hu Juwu,Fan Qingsheng. Review on Refined Techniques of Protein from Silkworm Chrysalis[J]. China Food Additives, 2004, 0(5): 25-28 |
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| Authors: | Hu Juwu Fan Qingsheng |
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| Abstract: | The paper introduces the refined techniques (deodorization;de-fat;)of protein from silkworm chrysalis, the advantages and disadvantages of these techniques presently, and also introduces its process in investigations and application as well as problems confronted. Suggestions on the exploitation of silkworm chrysalis are also given. |
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| Keywords: | Silkworm chrysalis Protein Deodorization De-fat Decolorization |
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