食品工业科技Issue(2)：451-454,4.
超高压技术在蛋白质食品加工中的应用
Application of ultra-high pressure technique in protein food industry
摘要
Abstract
Ultra-high pressure is one of the most developed technologies. Ultra-high pressure can modify the structures of proteins, thus affects solubility, gelation, emulsify activity and foaming activity of these proteins. Furthermore,ultra-high pressure can improve the enzymatic hydrolysis of proteins and then produce more bioactive peptides.The recent application of ultra-high pressure to of protein modification was reviewed, and discussed the prospect for the application of ultra-high pressure to modified proteins.关键词
超高压/蛋白质/加工/改性Key words
ultra- high pressure/protein/industry/modification分类
轻工纺织引用本文复制引用
董新红,赵谋明,蒋跃明..超高压技术在蛋白质食品加工中的应用[J].食品工业科技,2012,(2):451-454,4.基金项目
国家863计划项目 （）
国家杰出青年科学基金（30425040）. （）
