Research progress of the effects of protein modification on the processing properties of poultry egg powder

doi:10.13652/j.issn.1003-5788.2018.10.037

Home > Archive>Volume 34, Issue 10, 2018 >185-190,195. DOI:10.13652/j.issn.1003-5788.2018.10.037

Research progress of the effects of protein modification on the processing properties of poultry egg powder
DOI:
                        10.13652/j.issn.1003-5788.2018.10.037
                    
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                        [cstr]
                    
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Affiliation:(Sichuan Agricultural University, Yaan, Sichuan 625014, China)
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Abstract:

In this review, the effects of egg powder were summarized from the aspects of physical method, chemical method and enzymatic modification, and the traits of these methods were analyzed and compared. Moreover, the future development of egg powder was prospected, so as to enhance the processing property of egg powder and expand the application range.

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何伟明,叶劲松,师洁.蛋白质改性对禽蛋粉加工性能影响的研究进展[J].食品与机械英文版,2018,34(10):185-190,195.

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Received:April 02,2018
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Online: March 17,2023
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