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大豆7S球蛋白脱敏后功能特性研究 被引量:2

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摘要 大豆蛋白拥有各种功能特性且广泛用于食品加工中,但大豆蛋白也是主要的致敏原,本文主要对脱敏后大豆7S球蛋白的乳化性、起泡性、表面疏水性和溶解性进行研究,并与脱敏前的大豆7S球蛋白、大豆11S球蛋白以及大豆分离蛋白的功能特性进行比较,结果显示,脱敏后的7S球蛋白溶解性增加,乳化性与大豆分离蛋白相当,起泡性和泡沫稳定性降低。
出处 《粮油加工》 北大核心 2008年第6期74-77,共4页 Cereals and Oils Processing
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共引文献16

同被引文献21

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