摘要
简要分析了大豆蛋白的溶解性、吸水性、持水性、乳化性、凝胶性和黏性等在肉制品加工中所表现出的功能特性,分别阐述了大豆粉和大豆粗粒、大豆浓缩蛋白(SPC)、大豆分离蛋白(ISP)、大豆组织蛋白(TSP)在肉制品加工中的应用。
Functional properties such as solubility, water sorption, water -holding capacity, emulsification, gelation and viscosity of soy proteins used in meat production were briefly analyzed, and application of soy flour and soy grits, soy protein concentrates( SPC), isolated soy protein(ISP) and textured soy protein(TSP) in meat processing was expounded respectively.
出处
《肉类工业》
2009年第11期46-49,共4页
Meat Industry
关键词
豆腐
大豆蛋白
功能特性
肉制品
soy protein
functional property
meat product