大豆分离蛋白凝胶研究进展  

Research Advance in Soybean Protein Isolate Gel

作　　者：王洪晶[1] 华欲飞[1] 

机构地区：[1]江南大学食品学院,江苏无锡214036

出　　处：《粮食与油脂》2005年第2期3-5,共3页Cereals & Oils

摘　　要：该文概述大豆分离蛋白凝胶性质和机理研究进展及存在问题;探讨蛋白质组成、温度、pH和离子强度、剪切力等因素对凝胶功能性质影响,并介绍在凝胶结构功能研究中采用方法,仪器及能解决问题。Researches on gel characteristics and mechanisms of soybean protein isolate in domestic and abroad were reviewed. The problems existed and the next research way were pointed out. Effects on gel functions were discussed from protein composition, temperature, pH, ionic strength, etc. Method and apparatus could be used to resolve problems were introduced in the gel researching.

关 键 词：大豆分离蛋白 凝胶 大豆 

分 类 号：TS201.21[轻工技术与工程—食品科学]