利用酶法改性制备大豆分离蛋白及其在肉制品中的应用

【摘要】 主要介绍了利用蛋白酶部分水解、转谷氨酰胺酶交联及两者的复合改性法生产肉制品专用大豆分离蛋白产品,简述酶法改性的作用机理。综述了改性后产品的功能性特点,并对其应用效果进行概述。更多还原

【Abstract】 Soybean protein isolate was modified by enzymatic hydrolysis in combination with MTG cross-linking, and was used in meat products. The mechanisms of enzymatic modification were discussed. The functionality of the modified soybean isolate was reviewed.更多还原