Review on Nutritional Value and Processing Modification of ProteinsChinese Full Text
LIU Hui;Chemical Engineering Institute,Qingdao University of Science and Technology;
Abstract: Proteins are essential in daily diets. Rising awareness of food security and meeting the needs of ageing populations motivate food researchers to explore alternative protein sources and sustainable and optimized use of proteins to increase their bioavailability and digestibility.Proteins behave differently as a function of pH,ionic strength,temperature or pressure,prompting approaches to modify their structure and functionality. Modified proteins are considered asvalue-added food ingredients,i. e. specialty proteins prepared using enzymatic reactions,hydrolysis,heat treatment,acidification and ultrafiltration. This review presents case studies from previous research and demonstrates nutritional value and ways to modify proteins.
- DOI：
10.13989/j.cnki.0517-6611.2014.29.100
- Series：
- Subject：
- Classification Code：
TS201.4
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