| 醇法大豆浓缩蛋白及其在肉制品中的应用 |
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| 引用本文： | 娄巍,江连洲,田娟娟,高珊,范佳璐. 醇法大豆浓缩蛋白及其在肉制品中的应用[J]. 大豆科技, 2009, 0(6): 57-59 |
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| 作者姓名： | 娄巍 江连洲 田娟娟 高珊 范佳璐 |
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| 作者单位： | [1]东北农业大学食品学院,哈尔滨150030 [2]国家大豆工程技术研究中心,哈尔滨150030 [3]黑龙江省双河松嫩大豆生物工程有限公司,哈尔滨150008 |
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| 摘 要： | 介绍了醇法大豆浓缩蛋白的产品特点，并简述了国内外醇法大豆浓缩蛋白改性工艺的发展状况以及其在肉制品应用中的功能特性、营养特性及添加方法，为醇法大豆浓缩蛋白的广泛应用提供了参考。
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| 关 键 词： | 醇法大豆浓缩蛋白 改性工艺 肉制品 功能特性 |
Alcohol soybean protein concentration and its application in meat products |
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| Lou Wei,Jiang Lianzhou,Tian Juanjuan,et al.. Alcohol soybean protein concentration and its application in meat products[J]. Soybean Bulletin, 2009, 0(6): 57-59 |
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| Authors: | Lou Wei Jiang Lianzhou Tian Juanjuan et al. |
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| Abstract: | This paper introduces the characteristics of Alcohol Soybean Protein Concentrate(ALSPC),reviews the develop-ment of its modified process both at home and abroad as well as functional properties,nutritional characteristics and adding methods of ECSP in meat products. |
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| Keywords: | Ethanol concentrated soybean protein method Modification process Meat products Functional properties |
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