植物蛋白质凝胶光学性质研究的进展(一)

Advancement of Studying on the Gel Optical Properties of Vegetable Proteins

论述了主要食用植物蛋白（大米蛋白、芝麻蛋白、大豆蛋白等）凝胶的光学性质及其研究发展。通过讨论和分析这些蛋白凝胶光学性质的特点、影响光学性质的主要因素、分子结构、分子间作用力与蛋白质凝胶光学性质的关系，为蛋白透明凝胶的进一步研究和应用提供理论依据。

： The optical properties and studying advancement of main vegetable protein（ rice globulin、 sesame globulin、 soybean protein isolate and so on） gels have been discussed thoroughly in this thesis Through characteristics of these protein gel optical properties、 main factors of affecting optical properties、 relationship between molecular structure、 intermolecular action force and protein gel optical properties have been discussed and analysed， theoretical bases are suggested for further studying and application of protein transparent gels