食品中蛋白质的功能(八) 蛋白质在食品加工中的变化  

Protein Functionality in Food Systems(Ⅷ) Change of Protein in Food Processing

作　　者：赵健[1] 

机构地区：[1]西南大学食品学院,重庆400716

出　　处：《肉类研究》2009年第11期64-67,共4页Meat Research

摘　　要：在食品的加工过程中,蛋白质的功能性质和营养价值会发生一定的变化,对食品的品质、安全性等产生一定的影响。了解食品加工对蛋白质的影响,指导食品加工生产和人们日常生活,有利提高对蛋白质的认识,加大其利用率。本文主要就食品加工中的一些处理方式及对蛋白质的结构、营养等的影响进行了综述。In the food processing, the protein functionality and the nutritional value will have certain changes. It will have certain influence on the food quality and security. It could provide a theoretical basis for learning and improve availability of protein to understand the influence that generated by the food processing. It also could instruct the food production and the people daily life. This article mainly summarized the structure and the nutrition of protein in different food processing.

关 键 词：蛋白质 加工 变化 

分 类 号：TS201.21[轻工技术与工程—食品科学]