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中国精品科技期刊2020
武文霞,于同慧,朱祎,等. 骨胶原蛋白的制备及其在食品中应用的研究进展[J]. 食品工业科技,2022,43(13):445−454. doi: 10.13386/j.issn1002-0306.2021070289.
引用本文: 武文霞,于同慧,朱祎,等. 骨胶原蛋白的制备及其在食品中应用的研究进展[J]. 食品工业科技,2022,43(13):445−454. doi: 10.13386/j.issn1002-0306.2021070289.
WU Wenxia, YU Tonghui, ZHU Yi, et al. Research Progress on Preparation and Application in Food Industry of Bone Collagen[J]. Science and Technology of Food Industry, 2022, 43(13): 445−454. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070289.
Citation: WU Wenxia, YU Tonghui, ZHU Yi, et al. Research Progress on Preparation and Application in Food Industry of Bone Collagen[J]. Science and Technology of Food Industry, 2022, 43(13): 445−454. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070289.

骨胶原蛋白的制备及其在食品中应用的研究进展

Research Progress on Preparation and Application in Food Industry of Bone Collagen

  • 摘要: 骨是动物屠宰后的主要副产物,富含胶原蛋白。本文首先介绍了骨胶原蛋白的制备过程(骨原料的预处理与骨胶原蛋白的提取、分离、纯化),然后从骨胶原蛋白的结构与性质等方面综述了其在食品中的应用(功能性食品和食品包装),旨在为高效利用骨胶原蛋白提供研究思路。

     

    Abstract: Bone is the main by-product of animal after slaughtering and is rich in collagen. First, the preparation of bone collagen, involved pretreatment of bone raw materials, extraction, isolation and purification of bone collagen, are introduced. Then its application in food industry including functional food and food packaging, are reviewed in this article from the aspects of structure and properties of bone collagen. This paper will provide ideas for the efficient utilization of animal bone collagen.

     

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