| 改善植物蛋白乳化特性的方法研究 |
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| 引用本文： | 付婷婷,么宏伟,谢晨阳,李靖彤,木泰华.改善植物蛋白乳化特性的方法研究[J].中国林副特产,2013(6):89-92. |
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| 作者姓名： | 付婷婷 么宏伟 谢晨阳 李靖彤 木泰华 |
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| 作者单位： | [1]黑龙江省林副特产研究所黑龙江省非木质林产品研发重点实验室,牡丹江157011 [2]中国农业科学院农产品加工研究所,牡丹江157011 |
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| 摘 要： | 综述了三种提高植物蛋白乳化特性的方法：化学改性法，物理改性法和酶改性法。并展望了提高植物蛋白乳化性的未来发展趋势。
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| 关 键 词： | 植物蛋白 改性方法 乳化特性 |
Study on the Method in Improvement on Emulsifying Property of Plant Protein |
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| Fu Tingting,Yao Hongwei,Xie Chenyang,Li Jingtong,Mu Taihua.Study on the Method in Improvement on Emulsifying Property of Plant Protein[J].Forest By-product and Speciality in China,2013(6):89-92. |
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| Authors: | Fu Tingting Yao Hongwei Xie Chenyang Li Jingtong Mu Taihua |
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| Institution: | 1. Heilongjiang Forest By-Product and Speciality Research Institute, Heilongjiang Provincial Key Laboratory of Non-wood Forest Product Development, Mudanjiang, Heilongjiang 157011 ; 2. Institute of Agro-Food Science and Techuology Chinese Acaemy of Agricultural science) |
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| Abstract: | In this paper three methods in improvement on emulsifying property of plant protein were reviewed .They were Chemical ,physical and enzymatic modification .In addition ,the devel-opment tendency in improvement on emulsifying property of plant protein also put forward . |
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| Keywords: | Plant Protein Method Eulsifying Property |
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