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改性大豆蛋白的凝胶流变性 被引量：2

Gel Rheological Property of Modified Soy Protein
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摘要 研究了大豆蛋白水解物的凝胶流变学特性。研究结果表明,在pH7.6和pH5.2时,与大豆蛋白相比,大豆蛋白水解物的凝胶化温度升高、凝胶化时间延长;但凝胶的储能模量降低了。 The gel rheological property of soy protein hydrolysates was studied. Results indicate that the gelation temperature of the soy protein hydrolysates increases and gelation time prolongs, but the gel storage modulus reduces, compared with those of the soy protein.
作者 杨国龙 赵谋明 杨晓泉 彭志英
机构地区 河南工业大学粮油食品学院 华南理工大学轻工与食品学院
出处 《中国粮油学报》 EI CAS CSCD 北大核心 2007年第6期43-46,共4页 Journal of the Chinese Cereals and Oils Association
基金 "十五"国家科技攻关计划项目(2001BA501A02) 广东"十五"攻关农产品重大资助项目(A20301)
关键词 流变性 凝胶 大豆蛋白 大豆蛋白水解物 rheological property, gel, soy protein, soy protein hydrolysate
分类号 TS210.1 [轻工技术与工程—粮食、油脂及植物蛋白工程] TQ323.5 [轻工技术与工程—食品科学与工程]
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参考文献17

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共引文献176

同被引文献67

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中国粮油学报
2007年 第6期

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