摘要
介绍蛋白质的功能特性,以及物理、化学、酶法等各种改性方法及其对蛋白质功能特性和营养安全性的影响,展望蛋白质改性的应用前景。
Various protein modification methods including physical, chemical, enzymatic methods and the effect of modification to its functional properties, nutritional value and safety were studied. The prospect of application was also predicted.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第6期6-10,共5页
Food Science
关键词
功能特性
营养安全性
应用
蛋白质
改性研究
Functional properties Modification Nutritional value Safety Application