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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。
【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.
【关键词】 大豆分离蛋白;
酶法改性;
肉制品;
应用;
【Key words】 soybean protein isolate; enzymatic modification; meat products; application;
【Key words】 soybean protein isolate; enzymatic modification; meat products; application;
【基金】 辽宁省科技厅科技攻关项目(2004205001)
- 【文献出处】 食品工业科技 ,Science and Technology of Food Industry , 编辑部邮箱 ,2006年12期
- 【分类号】TS201.21;TS251
- 【被引频次】5
- 【下载频次】586