茶多酚对食品蛋白质乳化功能影响的研究进展  

Research Progress on the Effect of Tea Polyphenols on the Emulsifying Function of Food Protein

作　　者：马会杰 梁金波[1] 戴居会[1] MA Huijie;LIANG Jinbo;DAI Juhui(Enshi Academy of Agricultural Sciences,Enshi 445000,China)

机构地区：[1]恩施州农业科学院,湖北恩施445000

出　　处：《现代食品》2021年第5期14-17,共4页Modern Food

摘　　要：茶多酚是一种来自茶叶的天然物质,具有多种功效,目前已广泛应用于食品加工领域。本文概述茶多酚对食品蛋白质乳化功能影响的研究现状,为茶多酚更好地应用于食品蛋白质改善及拓展方面提供新的思路和方法。Tea polyphenols is a kind of natural substance from tea, which has a variety of functions and has been widely used in the field of food processing. This paper summarizes the research status of the effect of tea polyphenols on the emulsification function of food protein, and provides new ideas and methods for the better application of tea polyphenols in the improvement and expansion of food protein.

关 键 词：茶多酚 食品蛋白质 乳化性能 

分 类 号：TS272[农业科学—茶叶生产加工]