摘要
蛋白源紧缺一直是人类发展面临的问题,我国大豆资源丰富,如何利用好大豆,开发附加值高的大豆蛋白产品具有重要意义。综述了挤压组织化大豆蛋白的生产原理、工艺流程、特点以及挤压过程中蛋白质的作用及性质变化,并介绍了组织化大豆蛋白的应用。
The lacking protein resource is always what human being faces, while soy resource is very abundant in China. It is important to make good use of soy and exploit high value soy protein productions. The productive principle, technique, characteristics of texturized soy protein and the functional and characteristic changes of soy protein during texturization are reviewed. Finally, the applications of texturized soy protein are also introduced.
出处
《食品科技》
CAS
北大核心
2002年第10期13-15,共3页
Food Science and Technology
关键词
大豆蛋白
挤压
组织化
应用
extrusion, soy protein, texturization
