蛋白质的功能性质蛋白质的功能性质(functional properties of protein)蛋白质的功能性质是指食品体系在加工、贮藏、制备和消费过程中蛋白质对 食品产生需要特征.
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functional properties of soybean protein 大豆蛋白功能性
Functional properties of chickpea protein 鹰嘴豆分离蛋白质的功能性质
The paper introduces functional properties of protein, protein hydrolysate application in food flavors and health foods. The prospect of application was also predicted.
本文介绍了蛋白质的功能特性、蛋白水解物的研究应用现状，展望蛋白质改性的应用前景。
Soybean protein are extensively used for processed food and traditional Chinese foods because of their functional properties and high nutritional value.
大豆蛋白的营养价值高、资源丰富、原料成本低，并且还与食品的嗜好性、加工性等各种功能性质相关联。
This paper introduced the classification and characteristics of soybean protein, and the application situation, functional properties, nutrition and health function in baking food.
介绍了大豆蛋白的分类和特点，以及在焙烤食品中的应用状况、功能特性和营养保健功能。
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