| 大豆分离蛋白酶法改性研究进展 |
| |
| 引用本文： | 肖怀秋,李玉珍,兰立新,李继睿. 大豆分离蛋白酶法改性研究进展[J]. 酿酒, 2007, 34(5): 50-52 |
| |
| 作者姓名： | 肖怀秋 李玉珍 兰立新 李继睿 |
| |
| 作者单位： | 湖南化工职业技术学院应用化学系,株洲市,412004;湖南化工职业技术学院应用化学系,株洲市,412004;湖南化工职业技术学院应用化学系,株洲市,412004;湖南化工职业技术学院应用化学系,株洲市,412004 |
| |
| 摘 要： | 综述了大豆分离蛋白酶法改性研究概况、工艺及其改性后功能特性方面的研究进展,并根据当前的研究现状及存在的问题,对今后发展提出几点展望.
|
| 关 键 词： | 改性 大豆分离蛋白 功能特性 |
| 文章编号： | 1002-8110（2007）05-0050-03 |
| 收稿时间： | 2007-06-08 |
| 修稿时间： | 2007-06-08 |
Study Advance of Soybean Protein Isolated Modified by Enzyme |
| |
| XIAO Huai-qiu,LI Yu-zhen,LAN Li-xin,LI Ji-rui. Study Advance of Soybean Protein Isolated Modified by Enzyme[J]. Liquor Making, 2007, 34(5): 50-52 |
| |
| Authors: | XIAO Huai-qiu LI Yu-zhen LAN Li-xin LI Ji-rui |
| |
| Affiliation: | Applied Chemisty Department,Hunan Chemical Industtry and Vocational Technology College,Zhuzhou 410128, Hunan, China |
| |
| Abstract: | This article mainly summarized that outline of enzymatic modified soybean protein isolated, technology and its functional properties. Some forecasts were proposed based on current study status and present problems. |
| |
| Keywords: | Modification soybean protein isolated (SPI) functional characterizations. |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
