食品科学2012，Vol.33Issue(23)：388-392,5.
亚基水平上大豆蛋白改性修饰的研究进展
Research Progress of Soybean Protein Modification at Subunit Level
祝祥威 1黄行健 1赵琪 1邱天福 1潘思轶1
作者信息
- 1. 华中农业大学食品科学与技术学院,湖北武汉430070
- 折叠
摘要
Abstract
In this article,soybean protein modification methods and processing properties are summarized.Based on the research progress at the subunit level,the modification strategies,functional properties and molecular structures of soybean proteins as well as protein aggregation mechanisms are discussed.Moreover,current problems and future development trends for soybean protein modification are also proposed.关键词
大豆/亚基/改性/功能/结构/机理Key words
soybean/subunit/modification/property/structure/mechanism分类
轻工纺织引用本文复制引用
祝祥威,黄行健,赵琪,邱天福,潘思轶..亚基水平上大豆蛋白改性修饰的研究进展[J].食品科学,2012,33(23):388-392,5.
