食品工业科技2012，Vol.33Issue(18)：99-102,4.
冷冻大豆分离蛋白凝胶的功能性分析
Functional properties analysis of the frozen soybean protein isolate gel
摘要
Abstract
The texture,soluble protein content and constitution,and microstructure of SPI gel with or without freezing were analyzed.The results showed that the hardness of frozen SPI gel increased,while elasticity,water binding capacity,soluble protein content decreased.SDS-PAGE showed that after frozen treatment,γ subunit disappeared and A subunit increased.The result of SEM showed that water in the gel congealed and grew into bigger ice crystals,which made the tight structures turned into net structure full of holes.关键词
大豆分离蛋白/变性Key words
soybean protein isolate/denaturation分类
轻工纺织引用本文复制引用
姚美伊,郭顺堂..冷冻大豆分离蛋白凝胶的功能性分析[J].食品工业科技,2012,33(18):99-102,4.基金项目
国家科技支撑计划 （）
