摘要
介绍了蛋白质分子生物学在大米蛋白研究上的应用,包括大米蛋白一级、二级、三级和四级结构研究现状和大米陈化过程中大米蛋白的变化,以及大米蛋白特性(溶解性、起泡性和泡沫稳定性等)研究状况。
The application of protein molecular biology on studies on rice protein were introduced, including the present situation of studies on three dimensional structures Grade Ⅰ, Ⅱ, Ⅲ and Ⅳ of rice protein, the changes happened in process of rice aging and the characteristics of rice protein （solubility, foambility and foam stability）.
出处
《粮食与饲料工业》
CAS
北大核心
2008年第5期30-32,共3页
Cereal & Feed Industry
关键词
大米蛋白
分子生物学
结构
特性
rice protein
molecular biology
structure
characteristics
