| 食品加工中蛋白质起泡性的研究 |
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| 引用本文： | 赵维高,刘文营,黄丽燕,卢晓明.食品加工中蛋白质起泡性的研究[J].农产品加工．学刊,2012(11):69-72. |
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| 作者姓名： | 赵维高 刘文营 黄丽燕 卢晓明 |
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| 作者单位： | 国家蛋品工程技术研究中心;北京德青源农业科技股份有限公司 |
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| 基金项目： | 北京市科技计划产业统筹项目(Z111105061310001) |
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| 摘 要： | 起泡性是蛋白质最重要的功能特性之一,被广泛用于食品加工生产中。综述了蛋白质起泡性的检测方法和影响蛋白质起泡性的相关因素,以及改善蛋白质起泡性的方法,为食品加工中蛋白起泡性的研究和利用提供参考。
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| 关 键 词： | 食品加工 蛋白质 起泡性 |
Review of the Research on Protein Foaming Ability in Food Processing |
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| ZHAO Wei-gao,LIU Wen-ying,HUANG Li-yan,LU Xiao-ming.Review of the Research on Protein Foaming Ability in Food Processing[J].Nongchanpin Jlagong.Xuekan,2012(11):69-72. |
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| Authors: | ZHAO Wei-gao LIU Wen-ying HUANG Li-yan LU Xiao-ming |
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| Institution: | (Chinese National Egg Engineering Research Center,Beijing 102115,China;Beijing DQY Agriculture Technology Co.Ltd,Beijing 100081,China) |
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| Abstract: | Protein foaming is one of the most important protein features and is widely used in food processing.In this paper,the determination methods of protein foaming and the factors affecting protein formability are introduced,which provides a reference for further study and use of protein foaming. |
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| Keywords: | food processing protein formability |
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