食品科学 ›› 2008, Vol. 29 ›› Issue (12): 731-734.
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钟昔阳, 姜绍通, 潘丽军, 郑志
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ZHONG Xi-Yang, JIANG Shao-Tong, PAN Li-Jun, ZHENG Zhi
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摘要: 超高压技术是近年来食品工程领域热点研究高新技术之一。本文综述了超高压技术在大豆蛋白、小麦蛋白、大米蛋白、花生蛋白、鹰嘴豆蛋白等植物蛋白加工改性中的应用现状,分析了超高压技术在食品植物蛋白加工中存在的问题并探讨了其今后主要发展方向。
关键词: 超高压技术, 植物蛋白, 研究进展
Abstract: In the recent years,ultra high pressure technology(UHPT) is a research focus in food engineering field. This paper reviewed the current status of the processing of food vegetable proteins such as soybean protein,wheat protein,rice protein,peanut protein and chickpea protein with UHPT. It also analyzed the exist problems and discussed the main development directions of UHPT on the processing of food vegetable proteins in future.
Key words: ultra high pressure technology, vegetable protein, research development
钟昔阳, 姜绍通, 潘丽军, 郑志. 超高压技术在食品植物蛋白加工中的应用研究进展[J]. 食品科学, 2008, 29(12): 731-734.
ZHONG Xi-Yang, JIANG Shao-Tong, PAN Li-Jun, ZHENG Zhi. Research Development of Treatments of Food Vegetable Proteins with Ultra High Pressure Technology[J]. FOOD SCIENCE, 2008, 29(12): 731-734.
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