摘要
大豆分离蛋白具有良好凝胶性,因而在食品中有广泛应用。该实验对影响大豆分离蛋白热致凝胶和盐致凝胶外部因素进行研究,研究表明,大豆分离蛋白凝胶性能与蛋白质浓度、加热温度、加热时间、pH值、CaCl_2浓度等因素密切相关。
Soybean protein isolate as ingredient has many application in food industry for its good gelation properties. External factors affecting the gel properties of heat-induced gel and cold-set gel are closely related to protein concentration, heating temperature, heating time, pH and concentration of CaCl2.
出处
《粮食与油脂》
2007年第11期18-20,共3页
Cereals & Oils
关键词
大豆分离蛋白
凝胶
持水性
soybean protein isolate
gel
water holding capacity
