高特性专用蛋粉制备方法研究进展  

Research Progress of Preparation Method of High Performance Special Egg Powder

作　　者：林菲[1] 卢嘉[1] 黄亚涛[1] 王淼[1] 范蓓[1] 

机构地区：[1]中国农业科学院农产品加工研究所农业部农产品加工质量安全风险评估实验室(北京),北京100193

出　　处：《安徽农业科学》2015年第6期278-280,313,共4页Journal of Anhui Agricultural Sciences

基　　金：公益性行业(农业)科研专项(201303084)

摘　　要：主要对近年来高特性专用蛋粉的研究进展进行综述,分类总结了目前常用的高乳化性蛋粉和高凝胶性蛋粉的制备方法,并对其制备机理进行了阐述。The research progress of high performance special egg powder in recent years were reviewed,the preparation methods of high emulsifying and high gel properties egg powder were classified and summarized,and their reaction mechanism was elaborated.

关 键 词：高特性蛋粉 高乳化性 高凝胶性 制备方法 制备机理 

分 类 号：S609.9[农业科学—园艺学]