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大豆分离蛋白凝胶研究进展 被引量：19

Research Advance in Soybean Protein Isolate Gel
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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.
作者 王洪晶 华欲飞
机构地区 江南大学食品学院
出处 《粮食与油脂》 2005年第2期3-5,共3页 Cereals & Oils
关键词 大豆分离蛋白 凝胶 大豆 soybean protein isolate gel soybean
分类号 TS201.21 [轻工技术与工程—食品科学]
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参考文献20

  • 1ORFennema.食品化学[M]:第二版[M].北京:中国轻工出版社,1991.230-233.
  • 2华欲飞,Steve W.Cui,Qi Wang,Yoshinori Mine.不同大豆分离蛋白凝胶的流变学性质[J].中国粮油学报,2003,18(6):43-48. 被引量：18
  • 3DW琼斯.生物聚合物波谱学导论(中译本)[M].北京:科学出版社,1983..
  • 4黄友如,裘爱泳,华欲飞.大豆蛋白结构与功能的关系[J].中国油脂,2004,29(11):24-28. 被引量：22
  • 5J M S Renkema. Formation, structure and rheological properties of soy protein gels [M]. Netherlands: Ph.D.thesis, Wageningen University, 2001. 3-5.?A
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  • 8S Damodaran. Refolding of thermally unfolded soy proteins during the cooling regime of the gelation process: effect on gelation [J]. J.Agric. Food Chem., 1988, 36: 262.?A
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二级参考文献31

  • 1[1]Kinsella J E, Damodaran S, German B. Physicalchemical andFunctional Properties of Oilseed Proteins with Emphasis on Soy Proteins. In New Protein Foods, Vol. 5, Seed Storage Proteins;Altschul A M., Wilcke H L. Eds., Academic Press, INC. Orlando, 1985,107 - 179
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共引文献37

同被引文献253

引证文献19

二级引证文献138

粮食与油脂
2005年 第2期

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