摘要
大豆蛋白-淀粉复合物是一种天然的食品功能物质,具有许多优越的功能特性。综述了大豆蛋白-淀粉复合物制备方法,分析了大豆蛋白-淀粉复合物形成的影响因素,探讨了大豆蛋白-玉米淀粉复合物的形成机制,有望为大豆蛋白-玉米淀粉复合物的生产加工提供理论参考。
Soybean protein-corn starch complex is a functional nutrient, which has much functional characteristics. The preparation methods of soybean protein-corn starch complexes and effect factors were reviewed and analyzed, and the forming mechanism of soybean protein-corn starch complexes was discussed, which may be very useful and helpful for soybean protein-corn starch complex production.
出处
《食品工业》
北大核心
2015年第1期254-257,共4页
The Food Industry
基金
中国博士后科学基金项目(2012M520699)
关键词
大豆
大豆蛋白
淀粉
复合物
机制
soybean
soybean protein
corn starch
complexes
mechanism
