摘要
对鸡肉蛋白营养组分,酶解特性,鸡肉蛋白对鸡肉制品风味、色度、嫩度、凝胶性、保水性和乳化性的影响以及鸡肉蛋白结构与物理特性的相关性进行了综述,并对鸡肉研究与发展趋势进行了展望.
Nutritional component, properties of protease hydrolysis of chicken meat protein （CMP） and the effects of CMP on flavor, colour, tenderness, gelation, water holding capacity （WHC） and emulsification of chicken meat were reviewed. The relationship between structural and physical properties of chicken proteins was discussed. The trend and development of chicken meat research was prospected.
出处
《仲恺农业工程学院学报》
CAS
2009年第1期66-71,共6页
Journal of Zhongkai University of Agriculture and Engineering
基金
教育部留学回国人员启动基金(No.Z082032)资助项目
关键词
鸡肉蛋白
酶解特性
凝胶性
保水性
乳化性
chicken protein
protease hydrolysis
gelation
WHC
emulsification
