摘要
大米蛋白是公认的优质植物蛋白,具有高营养价值和低过敏性等特点,但因大米蛋白溶解性差,进而导致乳化性、发泡性、胶凝性等功能特性不佳,限制了其在食品领域的广泛应用。文章综述了物理、化学和酶法3大改性技术的最新进展,分析了各类技术的特点和研究重点,以期为大米蛋白的改性及应用提供理论参考。
Rice protein is recognized as a quality plant protein with high nutritive value and hypoallergenic.Due to the poor solubility of rice protein,the emulsification,foaming,gelling and other features are not well,which limited the wide application in food industry.The paper introduces the latest development of physical,chemical and enzymatic modification technology,analyses the technical features and key research fields,looking forward to providing theory reference for rice protein modification and applications.
出处
《食品与机械》
CSCD
北大核心
2011年第3期147-151,共5页
Food and Machinery
基金
长沙市科技局重点项目(编号:K0902041-21)
关键词
大米蛋白质
改性
功能特性
Rice protein
Modification
Functional properties
