预处理对食物蛋白酶解特性影响的研究进展  

Recent Advances on Pre- treatment for Enzymatic Hydrolysis of Food Protein

作　　者：朱永胜[1] 王金水[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4期48-50,共3页Farm Products Processing

摘　　要：为了提高食物蛋白利用率,更好的发挥其酶解特性,可以在酶解前对蛋白进行预处理。综述了国内外学者提出的预处理的方法和相应机理。The utilization rate of food protein and enzymatic hydrolysis characteristics can be modified by pretreatment before enzymatic hydrolysis. In this paper,the methods and the mechanisms of pre-treatment before enzymatic hydrolysis domestic and foreign were reviewed.

关 键 词：预处理 物理方法 化学方法 

分 类 号：TS201.21[轻工技术与工程—食品科学]