Food and Fermentation Industries >

2014 , Vol. 40 >Issue 04: 137 - 141

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.033

Food and Fermentation Industries

Research progress of fators affecting protein heat damage indicators in food

  • QIU Kai ,
  • ZHONG Qi-ding ,
  • CAO Wan-xiu ,
  • MENG Zhen ,
  • XIONG Zheng-he
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Online published: 2014-04-25

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Abstract

This review summarizes the research progress of some important factors affecting formation of the above mentioned indicators,these affecting factors include product form( solid or liquid),protein source,formulation( metal ions,sugars),the heating method,moisture content,pH,storage,and so on.

Key words： protein; heat damage; indicators; affecting factors

Cite this article

QIU Kai , ZHONG Qi-ding , CAO Wan-xiu , MENG Zhen , XIONG Zheng-he . Research progress of fators affecting protein heat damage indicators in food[J]. Food and Fermentation Industries, 2014 , 40(04) : 137 -141 . DOI: 10.13995/j.cnki.11-1802/ts.2014.04.033

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