摘要
大豆蛋白经去酰胺改性后可提高加工功能性 ,即溶解性、起泡性和乳化性。着重阐述了改性大豆蛋白在粉末油脂 /香料、混浊剂和酪蛋白替代品等方面的应用。
Research findings show that deamided modification on soybean protein has improved its functionalities. This paper puts a special emphasis on modified soybean protein's new applocation, mainly in powedered oil & fat or perfume, clouding agent, and sodium casein replacer.
出处
《浙江工业大学学报》
CAS
2000年第3期256-259,共4页
Journal of Zhejiang University of Technology
关键词
大豆蛋白
加工功能性
起泡性
溶解性
乳化性
soybean protein
deamided modification
powdered oil & fat
clouding agent
casein replacer
