食品中蛋白质的功能(三)食品中蛋白质的功能特性

摘要

蛋白质的功能性质决定食品的结构、形态和色,香、味等,了解蛋白质的功能特性,不仅有助于在食品加工业中正确使用蛋白质,也利于食品营养成分的保持和利用,本文系统地介绍了蛋白质功能性质的定义、分类、影响因素及蛋白质功能特性的前景展望,为蛋白质的应用提供理论依据.%The structure,shape,color,smell and taste of food were decided by protein functionality. Protein functionality will not only help the proper use of protein in the food processing but it advantage to maintain and utilize the nutrition of food.This paper summarized the nature, classification,factors and prospect of protein functionality.It could provide a theoretical basis for application of protein in food industry.