摘要
大豆蛋白和小麦面筋蛋白都是优良的植物蛋白,具有多种独特的功能性质,对改善制品的感官和食用品质有较好作用,广泛应用于食品领域。本文分别对大豆蛋白和小麦蛋白的特性以及在各类食品中的应用进行了较为全面的综述。
Soy protein and wheat gluten protein are excellent vegetable proteins. They are widely used in food industry due to their specific functional properties, being helpful to improve sensory as well as edible qualities of the food products. This paper generalized the properties of soy protein and wheat gluten protein and summarized their applications in food industry, respectively.
出处
《肉类研究》
2009年第9期70-80,共11页
Meat Research
关键词
大豆蛋白
小麦面筋蛋白
功能性质
食品
soy protein
wheat gluten protein
functional properties
food
