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介绍了芝麻蛋白质的结构及氨基酸组成,着重分析了芝麻蛋白的食品功能特性中的溶解性、乳化性、起泡性和胶凝性,并展望进一步研究芝麻蛋白的前景。
The structure and amino acid composition of sesame protein were introduced. The solubility, emulsifying, foaming and gelling properties of sesame protein were emphatically analyzed. The prospect of further research on sesame protein was also expected.