摘要
本文在总结传统脱胶方法的基础上,着重讲述了近年来发展迅速的两种脱胶方法:膜分离脱胶和酶法脱胶。随着对脱胶技术研究的不断成熟和完善,这两种方法逐渐被研究机构和企业认可,市场发展前景广阔。
This article summarized tradifional degumming methods, and studied two degumming methods which have been developing rapidly: membrane degumming and enzyme degumming. With the research in progressing, the two advanced methods have been accepted gradually by research institutions and enterprises. The prospeet of markct development would be even better.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第9期268-270,共3页
Food Science
关键词
脱胶
膜
酶
degumming
membrane
enzyme