| 蛋白质改性对禽蛋粉加工性能影响的研究进展 |
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| 引用本文： | 何伟明,叶劲松,师洁.蛋白质改性对禽蛋粉加工性能影响的研究进展[J].食品与机械,2018,34(10):185-190,195. |
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| 作者姓名： | 何伟明 叶劲松 师洁 |
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| 作者单位： | 四川农业大学，四川 雅安 625014 |
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| 摘 要： | 介绍了国内外采用物理法、化学法和酶法3种蛋白质改性方法对蛋粉加工性能影响的研究进展,分析比较了各种改性方式的特点,并对蛋粉加工中蛋白质改性的未来研究方向进行了展望。
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| 关 键 词： | 蛋粉 蛋白质 改性 |
| 收稿时间： | 2018/4/2 0:00:00 |
Research progress of the effects of protein modification on the processing properties of poultry egg powder |
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| HEWeiming,YEJinsong,SHIJie.Research progress of the effects of protein modification on the processing properties of poultry egg powder[J].Food and Machinery,2018,34(10):185-190,195. |
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| Authors: | HEWeiming YEJinsong SHIJie |
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| Abstract: | In this review, the effects of egg powder were summarized from the aspects of physical method, chemical method and enzymatic modification, and the traits of these methods were analyzed and compared. Moreover, the future development of egg powder was prospected, so as to enhance the processing property of egg powder and expand the application range. |
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| Keywords: | egg powder protein modification |
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