《蛋白质与酶工程》本科生课程论文食品蛋白质改性讨论Study on Food Protein Modification Methods 学生姓名：xx 学 号：14145201专 业：生物技术学 院：食品工程与生物技术学院摘 要改性食品蛋白质在现代食品工业中有着及其重要的作用，可以改变蛋白质原有结构，给予其新的营养功能。目前食品改性方法有物理改性、化学改性、酶法改性及基因工程改性，除基因工程外，其他三种较为常用。关键词：酶法改性；物理改性；化学改性ABSTRACT Modified food protein is playing an important role in modern food industry by making changes in the protein structure and producing new nutrition value. Physical, chemical and enzymatic modification technologies are widely used but genetic engineering technology at present.Key words: physical modification, chemical modification , enzymatic modification目 录1.前 言.....................................................................................................................................................52.物理改性…………………………………………………………………………………………………………………………………………62.1 热处理改性......................................................................................................................................62.1.1 功能性质........................................................................................................................62.1.2 蛋白质酶解性质..........................................................................................................62.2 超高压改性......................................................................................................................................62.2.1 起 泡 性..........................................................................................................................72.2.2 溶 解 性..........................................................................................................................72.2.3 凝 胶 性.............................................
