摘要
对胶原蛋白多肽的功能特性进行了测定，结果表明胶原蛋白多肽具有良好溶解性、吸水性、保水性、湿润性、吸油性和起泡性，一定的乳化性和较弱的凝胶性和泡沫稳定性。
In this article,some major functional properties of collagen polypeptides were determined,by assaying the enzymatic hydrolysates of animal skin.The reaults showed that the collagen polypeptides had high water solubility,water adsorption,water retention fat absorption,foam formation,medium emulsifying property and low stability for gel forming and foam keeping.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第6期21-24,共4页
Food Science
