食用蛋白质柔性化加工技术概述  

An Introduction of the Flexible Processing Technology of Edible Protein

作　　者：江连洲[1,2] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]大豆生物学教育部重点实验室,哈尔滨150030

出　　处：《中国食品学报》2015年第8期1-9,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家科技支撑计划项目(2014BAD22B01);农业部岗位科学家项目(nycytx-004)

摘　　要：对现有食用蛋白质加工技术进行总结,首次提出蛋白质柔性化加工技术概念,即通过物理、化学及生物加工方式改变蛋白质天然的刚性结构,使其柔性化,从而极大地提高蛋白质的工程特性、营养特性和生物功能等综合应用价值。This review summarized the processing methods of edible protein based on the previous studies. For the first time, we introduced the flexible processing technology of edible protein. Through using physical, chemical, and bio- logical processing methods, the natural structure of protein was modified, and largely improve the engineering attributes, nutrients, application value of protein. These processing technologies could be summarized as flexible processing technolo- gy of edible protein.

关 键 词：食用蛋白质 柔性化加工技术 概述 

分 类 号：TS201.21[轻工技术与工程—食品科学]