Chemical Modification of Food Proteins
摘要
Acylation has been shown to be an effective toolfor improving surface functional properties of plant proteins.Soy bean protein has been extensively modified throughchemical and enzvmatic treatments.Their effectiveness lies intheir high nutritional value and low cost,which promotetheir use as ingredients for the formulation of food products.This paper reports a complete review of chemical modificationof various proteins from plant and animal sources,The nutri-tive and toxicological aspects through in vitro and in vivotests are also described.
引用本文（GB/T 7714）
AllaouaAchouri, WangZhang, XuShiying. Chemical Modification of Food Proteins[J]. Acta Scientiarum Naturalium Universitatis Sunyatseni, 1999.
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