摘要
介绍了大豆分离蛋白的凝胶机理、凝胶的制备和测定方法,同时对凝胶的影响因素进行了综述,包括大豆品种、pH值、加热时间、中性盐和氢键的影响。并简要分析了国内凝胶生产的现状、问题和发展前景。
This paper introduced mechanism and preparation of gel-forming for SPI,also including the method of determining.It makes a brief introduction for the facts which affect the texture properties of the soy protein in gel .These facts including soybean variety, pH value ,heating time ,hydrogen bonding and neutral salts.At last,this paper briefly analyses the situation ,difficulties and foreground.
出处
《畜牧与饲料科学》
2009年第1期29-30,32,共3页
Animal Husbandry and Feed Science
