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Updated: Jul 16, 2025

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了解蛋白质功能及其对植物性肉类类似品质的影响

Jenna Flory1, Ruoshi Xiao1, Yonghui Li1

  • 1Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.

Foods (Basel, Switzerland)
|September 9, 2023
PubMed
概括

研究人员制定了分类植物蛋白质为植物性肉类的冷胀 (CS) 或热胀 (HS) 的标准. 混合物中较高的CS含量提高了纹理植物蛋白 (TVP) 的水能力和降低了硬度,但整体消费者接受度仍然很低.

关键词:
动物蛋白质替代品动物蛋白质替代品物理化学特性 物理化学特性植物蛋白质 植物蛋白质结构功能关系关系.

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