典型文献
The potential of legume-derived proteins in the food industry
文献摘要：
Legume-derived proteins present an opportunity to replace existing animal-source protein in various ap-plications. Those proteins are abundant, relatively lowcost, sustainable, not highly allergenic, and widely acceptable by consumers. In this paper, it was found that legume-derived protein's techno-functional properties (e.g. gelation, emulsification and foaming) are being investigated, in order to as-sess their ability to substitute for animal-derived proteins in food systems and applications. This paper reviewed the functional attributes of legume-derived proteins, their possible applications in food systems, and their potential in the food industry. The techno-functional properties of the proteins vary among different legumes, and while some proteins properties are sufficient for industrial uses, the other may need to be modified. It was concluded that legume-derived proteins could replace some existing animal-derived protein based food systems.
文献关键词：
中图分类号：
作者姓名：
Neta Goldstein;Ram Reifen
作者机构：
The Institute of Biochemistry and Nutrition,The Robert H.Smith Faculty of Agriculture,Food and Environment,The Hebrew University of Jerusalem,Rehovot 76100,Israel
文献出处：
引用格式：
[1]Neta Goldstein;Ram Reifen-.The potential of legume-derived proteins in the food industry)[J].粮油科技（英文）,2022(04):167-178
A类：
Legume,lowcost
B类：
potential,derived,proteins,food,industry,present,opportunity,replace,existing,animal,source,various,Those,are,abundant,relatively,sustainable,not,highly,allergenic,widely,acceptable,by,consumers,In,this,paper,was,found,that,techno,functional,properties,gelation,emulsification,foaming,being,investigated,order,sess,their,ability,substitute,systems,applications,This,reviewed,attributes,possible,vary,among,different,legumes,while,some,sufficient,industrial,uses,other,may,need,modified,It,concluded,could
AB值：
0.495362
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机标中图分类号，由域田数据科技根据网络公开资料自动分析生成，仅供学习研究参考。
