| 提高蛋白质乳化功能性的研究 |
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| 引用本文： | 刘甜,赵鹏森,张玉玲,王楠,郑莹,孙常雁.提高蛋白质乳化功能性的研究[J].中国林副特产,2020(1):82-86. |
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| 作者姓名： | 刘甜 赵鹏森 张玉玲 王楠 郑莹 孙常雁 |
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| 作者单位： | 哈尔滨理工大学化学与环境工程学院食品科学与工程系 |
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| 基金项目： | 黑龙江省大学生创新创业项目(201810214065)。 |
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| 摘 要： | 蛋白质是食品加工中的重要原料,其乳化性对食品品质非常重要。本文综述了通过物理改性、化学改性、生物酶法改性、基因工程改性及复合改性等方法技术来提高食品蛋白质的乳化功能性,并为今后食品蛋白质加工过程中利用改性方法来提高乳化性提供一定理论基础和新的思路。
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| 关 键 词： | 蛋白质 乳化功能性 改性方法 |
Study on Improving Protein Emulsification Function |
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| Liu Tian,Zhao Pengsen,Zhang Yuling,Wang Nan,Zheng Ying,Sun Changyan.Study on Improving Protein Emulsification Function[J].Forest By-product and Speciality in China,2020(1):82-86. |
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| Authors: | Liu Tian Zhao Pengsen Zhang Yuling Wang Nan Zheng Ying Sun Changyan |
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| Institution: | (Department of Food Science and Engineering,School of Chemical and Environmental Engineering,Harbin University of Science and Technology,Harbin 150080,Heilongjiang,China) |
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| Abstract: | Protein is an important raw material in food processing,and its emulsification is very important for food quality.This article reviews the methods of physical modification,chemical modification,biological enzymatic modification,genetic engineering modification and composite modification to improve the emulsification function of food protein,and uses modification methods in the future process of food protein processing.To provide a certain theoretical basis and new ideas to improve emulsification. |
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| Keywords: | Protein Emulsification function modification methods |
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