| 米胚蛋白性质及其饮料制备工艺研究 |
| |
| 引用本文： | 张晖,姚惠源. 米胚蛋白性质及其饮料制备工艺研究[J]. 中国粮油学报, 2006, 21(2): 5-8 |
| |
| 作者姓名： | 张晖 姚惠源 |
| |
| 作者单位： | 江南大学食品学院,无锡,214036 |
| |
| 摘 要： | 大米胚芽是大米加工的副产品,营养丰富,具有很高的利用价值.本文研究了米胚蛋白的溶解性、热变性、乳化性等基本性质,并在此基础上研究了米胚蛋白饮料的制备工艺,为大米胚芽的开发利用提供了一种新途径.
|
| 关 键 词： | 米胚 蛋白质 饮料 |
| 收稿时间： | 2005-03-14 |
| 修稿时间： | 2005-03-14 |
Property Investigation and Drink Processing of Rice Germ Protein |
| |
| Zhang Hui,Yao Huiyuan. Property Investigation and Drink Processing of Rice Germ Protein[J]. Journal of the Chinese Cereals and Oils Association, 2006, 21(2): 5-8 |
| |
| Authors: | Zhang Hui Yao Huiyuan |
| |
| Affiliation: | School of Food Science and Technology, Southern Yangtze University,Wuxi 214036 |
| |
| Abstract: | Rice germ, as a by - product in rice milling, is a valuable nutrient resource. The properties of rice germ protein including dissolvability, thermal denaturalization, and emulsification, were studied. Hereby a technology of preparing a kind of drink using rice germ as a material was explored. |
| |
| Keywords: | rice germ protein drink |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
