| 大宗低值蛋白资源精深加工及高值化利用 |
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| 引用本文： | 赵谋明,任娇艳. 大宗低值蛋白资源精深加工及高值化利用[J]. 北京轻工业学院学报, 2010, 0(5): 1-5 |
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| 作者姓名： | 赵谋明 任娇艳 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东广州510641 |
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| 摘 要： | 阐述了目前我国蛋白质资源的利用现状，对目前蛋白改性技术、功能性多肽制备分离纯化技术及呈味基料制备技术等方面的现状及发展趋势进行了介绍，并展望了未来几年我国大宗低值蛋白的高值化利用方向，对提高我国食品工业核心竞争力具有重要参考意义．
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| 关 键 词： | 大宗低值蛋白资源 蛋白改性 功能性多肽 呈味基料 |
DEEP PROCESSING AND HIGH-VALUE UTILIZATION OF STAPLE PROTEIN RESOURCES |
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| ZHAO Mou-ming,REN Jiao-yan. DEEP PROCESSING AND HIGH-VALUE UTILIZATION OF STAPLE PROTEIN RESOURCES[J]. Journal of Beijing Institute of Light Industry, 2010, 0(5): 1-5 |
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| Authors: | ZHAO Mou-ming REN Jiao-yan |
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| Affiliation: | (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, 510641, China) |
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| Abstract: | The utilization status of protein resources in China was reviewed in this paper. The situation and development tendency of protein modification technology, separation and purification technique of functional polypeptide, preparation technique of falvor base were introduced. The future utilization direction of staple protein resources in China was presented, which will be of great importance to enhance core competence of China food industry. |
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| Keywords: | staple protein resources protein modification functional polypetide falvor base |
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