食品科学 ›› 2002, Vol. 23 ›› Issue (7): 144-147.
• 专题论述 • 上一篇 下一篇
洪薇, 曹家树, 刘小杰
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HONG Wei, CAO Jia-Shu, LIU Xiao-Jie
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摘要: 甜蛋白是一类新兴的、有巨大开发潜力的甜味剂,它具有低能量、不会引起龋齿等特性。本文综述了六种甜蛋白和一种甜味调节剂的生化特性,并对它们的应用现状和开发前景进行了论述。
关键词: 甜蛋白, 调味剂, 食品工业, 基因工程
Abstract: Sweet -tasting protein is a kind of sw eetener with intensive potential.There is an increasing demandfor it because of the characteristic of low-calorie.It also does not contribut e to tooth decay.Six kinds of sweet -t asting proteins and a sweet tasting -modifier were reviewed in this article.The applicationforeground was also rem arked.
Key words: Sweet -tasting protein , Tasting -mod ifier , Food industry , Gene -engineering
洪薇, 曹家树, 刘小杰. 甜蛋白的特性及其生物法生产[J]. 食品科学, 2002, 23(7): 144-147.
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