| 预处理对食物蛋白酶解特性影响的研究进展 |
| |
| 引用本文： | 朱永胜,王金水.预处理对食物蛋白酶解特性影响的研究进展[J].农产品加工．学刊,2010(4):48-50. |
| |
| 作者姓名： | 朱永胜 王金水 |
| |
| 作者单位： | 河南工业大学粮油食品学院,河南,郑州,450052 |
| |
| 摘 要： | 为了提高食物蛋白利用率,更好的发挥其酶解特性,可以在酶解前对蛋白进行预处理。综述了国内外学者提出的预处理的方法和相应机理。
|
| 关 键 词： | 预处理 物理方法 化学方法 |
Recent Advances on Pre-treatment for Enzymatic Hydrolysis of Food Protein |
| |
| Zhu Yongsheng,Wang Jinshui.Recent Advances on Pre-treatment for Enzymatic Hydrolysis of Food Protein[J].Nongchanpin Jlagong.Xuekan,2010(4):48-50. |
| |
| Authors: | Zhu Yongsheng Wang Jinshui |
| |
| Institution: | College of Cereals and Oilseeds/a>;He'nan University of Technology/a>;Zhengzhou/a>;He'nan 450052/a>;China |
| |
| Abstract: | The utilization rate of food protein and enzymatic hydrolysis characteristics can be modified by pretreatment before enzymatic hydrolysis. In this paper,the methods and the mechanisms of pre-treatment before enzymatic hydrolysis domestic and foreign were reviewed. |
| |
| Keywords: | pre-treatment physical methods chemical methods |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
