食品与发酵工业2024，Vol.50Issue(9)：314-320,7.DOI:10.13995/j.cnki.11-1802/ts.036344
发酵对蛋白质组成、结构与功能特性及风味影响的研究进展
Research progress on the effects of fermentation on protein composition,structure,function and flavor
摘要
Abstract
Fermentation is one of the oldest food processing technologies.It can not only process and treat food,but also adjust its in-ternal structure and composition to optimize the quality of food.With the development of science and technology,the influence of fermenta-tion technology on protein in food has been further studied.This paper summarized the effects of fermentation on the composition,structure and function of proteins,further explored its effects on nutritional flavor,and briefly described the mechanism of fermentation affecting protein changes and the determination methods of corresponding detection indexes.The purpose is to elucidate the protein changes in the fermentation process and provide new ideas and theoretical guidance for further improvement of food fermentation technology.关键词
发酵/蛋白质组成/结构/功能特性/风味Key words
fermentation/protein composition/structure/functional properties/flavor引用本文复制引用
王晓雯,王灵娟,王哲,秦晓娟,张新笑,徐为民,王道营,邹烨..发酵对蛋白质组成、结构与功能特性及风味影响的研究进展[J].食品与发酵工业,2024,50(9):314-320,7.基金项目
财政部和农业农村部:国家现代农业产业技术体系资助项目(CARS-41) （CARS-41）
江苏省农业科技自主创新资金项目(CX(21)2016) （CX(21）
江苏省重点研发计划(现代农业)项目(BE2020301) （现代农业）
