食品与机械2024，Vol.40Issue(1)：204-211,240,9.DOI:10.13652/j.spjx.1003.5788.2023.80131
米糠蛋白乳化性能及其改性方法研究进展
Research progress on emulsifying properties and modification methods of rice bran protein
摘要
Abstract
Natural rice bran protein has poor emulsifiability,which limits its application in food industry,so it is necessary to adopt appropriate methods to modify it.In this review,the composition,emulsifying properties and modification of rice bran protein were summarized.The conclusion suggested that the emulsifying properties of rice bran protein could be improved by improving the modification technology of rice bran protein or by blending different high technologies,to expand the development and utilization of rice bran protein and accelerate the application process of rice bran protein in food and cosmetics.关键词
米糠蛋白/蛋白质组成/蛋白质结构/乳化性能/改性方法Key words
rice bran protein/protein composition/protein structure/emulsification performance/modification method引用本文复制引用
欧文华,曹天翔,张冬梅,顾理浩,张婉萍,蒋汶..米糠蛋白乳化性能及其改性方法研究进展[J].食品与机械,2024,40(1):204-211,240,9.基金项目
上海高校青年教师培养资助计划项目(编号:ZZ202212008) （编号:ZZ202212008）
上海应用技术大学引进人才科研启动项目(编号:YJ2021-89) （编号:YJ2021-89）
