| 花生蛋白的研究与开发 |
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| 引用本文： | 魏红艳,卞科.花生蛋白的研究与开发[J].农产品加工．学刊,2010(5). |
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| 作者姓名： | 魏红艳 卞科 |
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| 作者单位： | 河南工业大学粮油食品学院; |
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| 摘 要： | 从花生蛋白的营养价值、功能特性、改性,以及在食品中的应用等方面,综述花生蛋白的应用现状,阐述了花生蛋白的优势及其潜力所在,并针对我国在花生蛋白加工利用方面的欠缺提出了几点建议。
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| 关 键 词： | 花生蛋白 开发利用 改性 |
Research and Development of Peanut Protein |
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| Wei Hongyan,Bian Ke.Research and Development of Peanut Protein[J].Nongchanpin Jlagong.Xuekan,2010(5). |
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| Authors: | Wei Hongyan Bian Ke |
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| Institution: | Wei Hongyan,Bian Ke(College of Food Science,He'nan University of Technology,Zhengzhou 450052,China) |
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| Abstract: | In this paper,the present status of peanut protein are overviewed,from the aspects of nutritional value,functional features,modification and the application in food of peanut protein,expounded the advantages and potential of peanut protein,and some proposal on processing and utilization gaps of our country's peanut protein was presented. |
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| Keywords: | peanut protein development and utilization modification |
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