食品科学 ›› 2000, Vol. 21 ›› Issue (6): 6-10.
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莫文敏, 曾庆孝
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MO Wen-Min, ZENG Qing-Xiao
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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。
关键词: 功能特性, 改性, 营养安全性, 应用前景
Abstract: 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.
Key words: Functional properties Modification Nutritional value Safety Application
莫文敏, 曾庆孝. 蛋白质改性研究进展[J]. 食品科学, 2000, 21(6): 6-10.
MO Wen-Min, ZENG Qing-Xiao. Study on Progress of Protein Modification Methods[J]. FOOD SCIENCE, 2000, 21(6): 6-10.
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