食品工业科技2011，Vol.32Issue(7)：79-82,4.
Thanh法提取7S、11S球蛋白功能特性的研究
Study on functional properties of 7S and 11S globulin extracted by Thanh method
摘要
Abstract
SPI,7S globulin and US globulin were extracted by bean 36.By comparing the functional properties ofSPI,7S and US globulins,the result showed that there was a big difference among them.11S globulins had bettergel property, oil-absorbing capacity and solubility. 7S globulins had better capabilities in water-holding andemulsification.关键词
大豆分离蛋白/7S球蛋白/11S球蛋白/功能特性Key words
SPI/7S globulin/llS globulin/functional properties分类
生物科学引用本文复制引用
段春红,孙婉,姚晓琳,韩晓红,潘思轶..Thanh法提取7S、11S球蛋白功能特性的研究[J].食品工业科技,2011,32(7):79-82,4.基金项目
863项目(2006AA10Z330) （2006AA10Z330）
湖北省新世纪高层次人才工程入选人员科研择优资助项目(鄂人[2003]31号). （鄂人[2003]31号）
