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饮料中蛋白质—多酚混浊的研究进展 被引量：12

Progress in the haze of protein-polyphenol in beverage
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摘要 对饮料中混浊活性(Haze-active, HA)多酚和混浊活性(Haze-active, HA)蛋白及其相互作用的研究作一阐述,并简要论述了饮料的稳定机理和几种常用澄清剂在饮料澄清中的应用。 The progress in the HA proteins, HA polyphenols and their interaction in beverage was comprehensively summed up. The stabilizing mechanisms and the fining agents normally used in beverage were introduced.
作者 苏二正 夏涛
机构地区 安徽农业大学
出处 《食品科技》 CAS 北大核心 2004年第3期70-73,共4页 Food Science and Technology
基金 教育部重点科研项目(02067) 安徽省优秀青年基金项目。
关键词 混浊活性蛋白 混浊活性多酚 结合位点 澄清剂 haze-active protein haze-active polyphenol binding site fining agents
分类号 TS201.1 [轻工技术与工程—食品科学]
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参考文献20

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二级参考文献14

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共引文献31

同被引文献163

引证文献12

二级引证文献100

食品科技
2004年 第3期

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