| 大豆分离蛋白凝胶性影响因素研究进展 |
| |
| 引用本文： | 叶荣飞. 大豆分离蛋白凝胶性影响因素研究进展[J]. 畜牧与饲料科学, 2009, 30(1) |
| |
| 作者姓名： | 叶荣飞 |
| |
| 作者单位： | 华南理工大学轻工与食品学院,广东,广州,510640 |
| |
| 摘 要： | 介绍了大豆分离蛋白的凝胶机理、凝胶的制备和测定方法,同时对凝胶的影响因素进行了综述,包括大豆品种、pH值、加热时间、中性盐和氢键的影响.并简要分析了国内凝胶生产的现状、问题和发展前景.
|
| 关 键 词： | 大豆分离蛋白 凝胶 影响因素 |
Introduction for The Factors Affecting The Gel of Soy Protein Isolates |
| |
| YE Rong-fei. Introduction for The Factors Affecting The Gel of Soy Protein Isolates[J]. Animal Husbandry and Feed Science, 2009, 30(1) |
| |
| Authors: | YE Rong-fei |
| |
| Affiliation: | College of Light Industry and Food Science;South China University of Technology;Guangzhou 510640;China |
| |
| Abstract: | This paper introduced mechanism and preparation of gel-forming for SPI,also including the method of determining.It makes a brief introduction for the facts which affect the texture properties of the soy protein in gel .These facts including soybean variety, pH value ,heating time ,hydrogen bonding and neutral salts.At last,this paper briefly analyses the situation ,difficulties and foreground. |
| |
| Keywords: | soy protein gel effect factor |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
