摘要
综述了脱酰胺作用、蛋白水解作用、糖基化作用、磷酸化作用、接枝改性等蛋白质改性技术对提升蛋白质乳化性的研究现状,展望了制备新型蛋白质乳化剂的发展方向,为今后蛋白质乳化剂的研究提供参考。
In this paper, the study status of enhancing the protein emulsification by modification methods such as deamidafion, proteolysis, glycosylafion, phosphorylation and graft copolymerization were introduced, the development direction of the preparation of new type protein emulsifier was also pointed out, it provided a reference for the future study.
出处
《食品研究与开发》
CAS
北大核心
2008年第3期141-143,共3页
Food Research and Development
基金
教育部长江学者和创新团队发展计划资助(IRT0540)
关键词
蛋白质乳化剂
改性
接枝共聚
乳化性
protein emulsifier
modification
graft copolymerization
emulsification
