摘要
采用国际上通用的营养价值评价方法,分别测定了蛋白粉中乳清浓缩蛋白(WPC)和大豆分离蛋白(SPI)粗蛋白含量和氨基酸组成,对它们的营养价值进行全面评价。结果表明,乳清浓缩蛋白和大豆分离蛋白是良好的蛋白质源。应用沸腾床喷涂卵磷脂造粒技术开发出一种具有速溶效果的蛋白粉。
The international adopted nutrient value assessment method was applied to overall assessment of the protein value of WPC and SPI in protein powder. The results showed that WPC and SPI were good source of protein. Protein powder with lecithin using spray granulation was instant.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第11期126-128,共3页
Science and Technology of Food Industry
基金
天津科委项目(0333012000)
