摘要
蛋白质资源作为重要的具有吸引力的食品和饲料原料,主要依靠它的分散性、溶解性、吸水性、吸油性、持水性、持油性、凝胶性、起泡性、乳化性等功能特性。目前,对蛋白质功能特性机理的研究还鲜有报道。文章以有关蛋白质功能特性理论为基础,详述了蛋白质功能性质的概念、分类、评定指标及其应用进展。
As an important food and feed ingredients with attraction, protein resource mainly relies on its dispersion, solubility, water and oil absorption properties, water - holding property, oil - holding property, gelling property, foaming property, emulsifying property, and other functional properties. There is little research focused on the mechanism of functional properties of proteins at present. Based on the theory of the protein＇s function characteristics, this paper reviews in detailed the concept, classification, and evaluation indexes and application progress of the functional properties of proteins.
出处
《黑龙江畜牧兽医》
CAS
北大核心
2015年第12期59-61,共3页
Heilongjiang Animal Science And veterinary Medicine
基金
"973"国家重点基础研究发展计划项目(2013CB127306)
"十二五"国家科技支撑计划项目(2012BAD39B03)
产业技术创新战略联盟项目(20140309013NY)
关键词
蛋白质
功能性质
概念
分类
评价指标
应用进展
protein
functional property
concept
classification
evaluation index
application progress
