摘要
综述了大豆分离蛋白酶法改性研究概况、工艺及其改性后功能特性方面的研究进展,并根据当前的研究现状及存在的问题,对今后发展提出几点展望。
This article mainly summarized that outline of enzymatic modified soybean protein isolated, technology and its functional proper ties. Some forecasts were proposed based on current study status and present problems.
出处
《酿酒》
CAS
2007年第5期50-52,共3页
Liquor Making
关键词
改性
大豆分离蛋白
功能特性
Modification
soybean protein isolated （SPI）
functional characterizations.
