摘要
本文在加热、剪切和弱碱条件下对醇法浓缩蛋白的改性进行了研究,结果表明,大豆浓缩蛋白经过改性后能拓宽大豆浓缩蛋白在食品工业中的应用及达到人们所希望的功能特性。
Modification of soy protein concentration was studied under the condition of heating, shearing and alkalescent. The results indicated that the modified soy protein could be used more widely in food industry and got the functional characteristics expected.
出处
《四川食品与发酵》
2008年第1期44-46,共3页
Sichuan Food and Fermentation
关键词
醇法浓缩蛋白
加热
剪切
soy protein concentration by ethanol
heating
shearing
