摘要
概述了蛋白质结构和功能之间的关系,蛋白质酶解改性的研究进展以及改性后其功能特性,如溶解性、表面疏水性、凝胶性、乳化性和起泡性的变化。
The relationship between structure and functionality of proteins, the development in food proteins by enzymatic modification and the changes of food proteins functionality,such as solubility, surface hydrophobicity, gelation and coagulation,emulsification and foaming were summarized.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第1期286-288,共3页
Science and Technology of Food Industry
基金
国家自然科学基金(200676044)
国家新技术研究发展(863)计划(2006AA10Z326)
关键词
食品蛋白质
酶解改性
功能特性
food protein
enzymatic modification
functional property
