花生蛋白改性研究的进展  

Study Progress on the Modification of Peanut Protein

作　　者：焦健[1] 王金水[1] 李涛[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《农产品加工（下）》2010年第1期40-42,55,共4页Farm Products Processing

摘　　要：花生蛋白的改性研究是目前植物蛋白深加工领域的研究热点。对花生蛋白改性的总类及具体机制作了简要的阐述,重点总结了目前国内外花生蛋白改性研究的进展,展望了今后花生蛋白改性研究的前景。The modification of peanut protein was a hot topic of study in the plant protein deep processing. In this paper, the types and mechanism of modification about peanut protein were primarily reviewed, and then the progress of the modification research about peanut protein in areas were emphasized. Finally the research prospect of the modification of peanut protein were put forward.

关 键 词：花生蛋白 蛋白改性 功能特性 

分 类 号：TS201.21[轻工技术与工程—食品科学]