摘要
本文对花生蛋白的制备工艺 ,特别是花生浓缩蛋白和花生分离蛋白制备工艺进行了研究。对各种不同制备工艺的优缺点进行了分析研究 ,对花生蛋白产品的功能特性也进行了分析研究。
This paper studier preparation of peanut protein, especially peanut protein concentrate and peanut protein isolate. Advantages and disadvantages of the different preparation technology are studied. Functional properties of peanut protein are also studied in this paper.
出处
《武汉工业学院学报》
CAS
2001年第4期1-3,10,共4页
Journal of Wuhan Polytechnic University
关键词
花生蛋白
制备工艺
氨基酸
消化系数
中国
peanut protein
preperation technology
functional properties
