摘要
介绍了大米蛋白的组成、分子结构及存在状态,详细阐述了化学改性、酶法改性、物理改性等大米蛋白改性方法,并对大米蛋白的改性研究方向进行了展望。
The composition, molecular structure and existence state of rice protein were introduced. The present modification methods, such as chemical modification, enzyme hydrolysis were summarized. The research direction of rice protein was prospected.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2012年第2期151-156,共6页
Food and Fermentation Industries
基金
国家高技术发展863计划(2010AA23004)
长沙市科技计划重大专项(K1003191-21)
关键词
大米蛋白
改性
酶法
rice protein, modification, enzymatic
