[1]何健南.蛋白质水解物提高乳化体系稳定性的研究进展[J].黑龙江农业科学,2015,(12):177-181.[doi:10.11942/j.issn10022767.2015.12.0177]
　HE Jian-nan.Research on Improvement of the Stability of Emulsion System by Protein Hydrolyzate[J].HEILONGJIANG AGRICULTURAL SCIENCES,2015,(12):177-181.[doi:10.11942/j.issn10022767.2015.12.0177]
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蛋白质水解物提高乳化体系稳定性的研究进展

《黑龙江农业科学》[ISSN:1002-2767/CN:23-1204/S] 卷: 期数: 2015年12 页码: 177-181 栏目: 出版日期: 2015-12-10
Title:
Research on Improvement of the Stability of Emulsion System by Protein Hydrolyzate

文章编号:
1002-2767（2015）12-0177-05
作者:
何健南
黑龙江省农业科学院，黑龙江 哈尔滨 150086
Author(s):
HE Jian-nan
Heilongjiang Academy ofAgricultrual Sciences,Harbin,Heilongjiang 150086
关键词:
乳化体系; 蛋白质水解物; 抗氧化作用; 协同抗氧化作用
Keywords:
emulsion system;  protein hydrolyzate;  stability;  synergistic antioxidant
分类号:
TS24
DOI:
10.11942/j.issn10022767.2015.12.0177
文献标志码:
A
摘要:
蛋白质用适当的酶水解后，产生的蛋白质水解物具有很好的生物活性。将其作用到乳化体系中，不仅可以抑制脂质氧化，而且还可以提高食品的功能特性。为探究蛋白质水解物如何提高乳化体系的稳定性，综述了蛋白质水解物提高乳化体系稳定性（物理稳定性和氧化稳定）的机理、对食品功能性质的影响，从而为蛋白水解物在食品加工生产中提供理论参考。
Abstract:
Proteinn hydrolysate has stronger biological activity by enzyme hydrolysis appropriate.Added it to the emulsion system not only can inhibit lipid oxidation,but also can improve the function properties of food.The protein hydrolyzate to improve the mechanism of stability (physical stability and oxidation stability) in emulsion system,the impact on the functional properties of food was reviewed,in order to provide the theory reference for the application of protein hydrolysates in food industry.

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备注/Memo

收稿日期：2015-10-15

作者简介：何健南（1982-），男，黑龙江省哈尔滨市人，硕士，助理研究员，从事食品营养与安全研究。E-mail：641038444@qq.com。

更新日期/Last Update: 2017-01-21