摘要
明胶是一种由动物的结蹄或表皮组织中的胶原蛋白部分水解得到的蛋白质多肽,它具有许多优良的物理、化学性能,并且与胶原蛋白本身相比明胶的价格低廉,这使其具有很高的商业价值。明胶结构决定其理化性质,因此,通过研究明胶的结构,进一步改善其理化性质以适应于更多的产品和工业生产成为了现在研究的重点。对明胶结构的研究方法进行了综述和展望。
Gelatin is a kind of polypeptide which is hydrolyzed by collagen protein from the animal＇s connective tissue. It has many excellent physical and chemical properties, and affordable price, thus has great commercial value. However, physicochemical properties of gelatin are determined by its structure. Therefore, its physicochemical properties can be enhanced by studying the structure of gelatin. Using the improved gelatin to be adapted to more products and more industrial production has become the focus of current research./n this review, technologies for elucidating the structure of gelatin were summarized and prospected.
出处
《食品工业》
CAS
北大核心
2017年第1期253-257,共5页
The Food Industry
基金
国家自然科学基金项目(编号:31471605
31200801)
河南工业大学"省属高校基本科研业务费专项资金"自然科学项目(编号:2015QNJH02)
关键词
明胶
结构
研究方法
gelatin
structure
research methods
