摘要
介绍了骨蛋白及其水解物的营养和生理功能、酶解利用骨蛋白的主要工艺以及蛋白水解物的脱苦方法。
This article introduced the nutrition value and physiological function of bones and bone-hydrolysates. The technics of enzymatic hydrolysis were also described. In addition, the methods of debittering of the hydrolysates were summarized separately.
出处
《食品科技》
CAS
北大核心
2003年第7期99-101,共3页
Food Science and Technology
关键词
骨蛋白
营养价值
酶解
脱苦
protein of bones
nutrition value
enzymatic hydrolysis
debittering
