食品中蛋白质的功能(五) 食品蛋白质的功能性质(二)——胶原蛋白和血浆蛋白

Functional Properties of Protein in Foods(Ⅱ)——Collagen and Plasma Protein

胶原蛋白和血浆蛋白由于其独特的理化性质和生物功能使其具有很高的营养价值和生理保健功能,因此其在食品工业中的应用也就成为广泛关注的热点。本文详细介绍了胶原蛋白的组成、结构,血浆蛋白的功能特性以及在食品工业中的应用进展,并对胶原蛋白和血浆蛋白的发展前景进行了展望。

Collagen and plasma protein had unique physical and biological characteristics, it contain more nutrition values and health protective function, so it became hot spot in research and application of food industry. This passage introduces the composition and structure characteristics of collagen, functional properties of plasma protein and the application in food industry, and also prospected the perspective of collagen and plasma protein.