大豆分离蛋白的功能特性、应用及营养价值 |
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引用本文: | 李佳文,崔慧,肖冰,陈浩然. 大豆分离蛋白的功能特性、应用及营养价值[J]. 粮食流通技术, 2016, 0(10): 35-36. DOI: 10.16736/j.cnki.cn41-1434/ts.2016.10.011 |
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作者姓名: | 李佳文 崔慧 肖冰 陈浩然 |
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作者单位: | 东北农业大学食品学院,黑龙江 哈尔滨,150030 |
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摘 要: | 随着现代营养学和国际食品行业的发展趋势,优质植物蛋白——大豆分离蛋白,将成为21世纪促进人类健康的主流食品。开发植物蛋白系列食品符合我国国情和长期发展战略。本文介绍了大豆分离蛋白的部分功能特性、在食品行业的发展以及其主要营养价值。
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关 键 词: | 大豆分离蛋白 功能特性 发展 营养价值 |
Functional Properties of Soy Protein Isolate,Application and Nutritional Value |
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Abstract: | With the developing tendency of modern nutrition and international food industry, high-quality vegetable protein-soy protein isolate(SPI), will be the mainstream food that can promote human health in 21st century. Besides, inventing a series of food of vegetable protein can satisfy situations and long-term development in our country. This article illustrates part of functional properties, the development in the food industry as well as the major nutritional value of soy protein isolate. |
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Keywords: | Soy protein isolate Functional properties Development Nutritional value |
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