摘要
介绍了猪皮的结构、营养成分和常见的食用方式,并综合介绍了猪皮胶原蛋白的研究现状和酶法高效利用的技术特点,包括不同酶酶解猪皮所得的水解度和酶解产物特性的研究等,最后提出了一些问题并做出展望。
The structure,nutritional ingredient and the common edible methods of pigskin were introduced,research actuality and high performance exploitation of pigskin collagen by enzyme method,including degree of hydrolysis of pigskin with using different enzymes and different characteristics of the products were summarized. Lastly,some problems were proposed and the prospects were given.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第2期359-361,365,共4页
Science and Technology of Food Industry
基金
国家科技支撑计划(2008BAD91B03)
广东省攻关计划(2009A08029001
0711224900012)
关键词
猪皮
胶原蛋白
酶解
pigskin
collagen
enzymolysis