摘要
阐述对丝纺行业的副产品的食用研究，尤其是对丝胶蛋白磷酸肽（ＳＰＰ）的功能特征进行详细的论述．
Anew food resource was developed from vice-product of silk industry,the study on waste silk being foodstuff was reviewed,the food functional properties of sreicin phosphopeptides (SPP) were discussed thoroghly
出处
《聊城师院学报（自然科学版）》
1998年第2期50-52,63,共4页
Journal of Liaocheng Teachers University(Natural Science Edition)
关键词
丝胶蛋白磷酸肽
食用
SPP
蚕丝
副产品
Fibroin,Sericin,Sericin phosphopeptides,Functional properties
