Protein Functionality in Food Systems(VI)The Functional Properties of Protein in Food System(Ⅲ)——Soy Protein and Wheat Gluten Protein
SUN Jing;DONG Sainan
1.School of Food Science and Technology,Jiangnan University,Wuxi 214122,China; 2.School of Chemical and Material Engineering,Jiangnan University,Wuxi 214122,China
Abstract：Soy protein and wheat gluten protein are excellent vegetable proteins.They are widely used in food industry due to their specific functional properties,being helpful to improve sensory as well as edible qualities of the food products.This paper generalized the properties of soy protein and wheat gluten protein and summarized their applications in food industry,respectively.
孙敬；董赛男. 食品中蛋白质的功能(六)食品中蛋白质的功能性质(三)——大豆蛋白和小麦蛋白[J]. 肉类研究, 2009, 23(9): 70-80.
SUN Jing;DONG Sainan. Protein Functionality in Food Systems(VI)The Functional Properties of Protein in Food System(Ⅲ)——Soy Protein and Wheat Gluten Protein. Meat Research, 2009, 23(9): 70-80.
2009, Vol. 23 
