Research Development of Treatments of Food Vegetable Proteins with Ultra High Pressure Technology

FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (12): 731-734.

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Research Development of Treatments of Food Vegetable Proteins with Ultra High Pressure Technology

ZHONG Xi-Yang, JIANG Shao-Tong, PAN Li-Jun, ZHENG Zhi

School of Biotechnology and Food Engineering,Hefei University of Technology,Hefei 230009,China

Online:2008-12-15 Published:2011-12-08

Abstract

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

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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Research Development of Treatments of Food Vegetable Proteins with Ultra High Pressure Technology

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