摘要
植物蛋白和乳蛋白由于具有较高的营养价值和优良的功能特性,作为食品配料被广泛应用于肉类工业。本文简要介绍了肉制品加工中使用的植物蛋白与乳蛋白、植物蛋白与乳蛋白在肉制品加工中应用的主要功能特性及植物蛋白与乳蛋白在肉制品加工中的作用。
Due to their high nutritional value and excellent functional properties, vegetable protein and milk protein have been widely used in meat industry as food ingredients. This paper describes the main features and functions of vegetable protein and milk protein and their recent applications in meat processing are reviewed.
出处
《肉类研究》
2011年第5期28-32,共5页
Meat Research
关键词
植物蛋白
乳蛋白
肉制品
应用
vegetable protein
milk protein
meat
application
