摘要
主要介绍了利用蛋白酶部分水解、转谷氨酰胺酶交联及两者的复合改性法生产肉制品专用大豆分离蛋白产品,简述酶法改性的作用机理。综述了改性后产品的功能性特点,并对其应用效果进行概述。
Soybean protein enzymatic hydrolysis isolate was modified by in combination with MTG cross-linking, and was used in meat products. The mechanisms of enzymatic modification were discussed. The functionality of the modified soybean isolate was reviewed.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第12期184-185,188,共3页
Science and Technology of Food Industry
基金
辽宁省科技厅科技攻关项目(2004205001)
关键词
大豆分离蛋白
酶法改性
肉制品
应用
soybean protein isolate
enzymatic modification
meat products
application
