摘要
大豆蛋白因其独特的蛋白含量及其较高营养价值,多年来倍受关注。该文综述近十年来有关DSC在大豆蛋白功能性质研究中应用,其中主要涉及大豆蛋白11S和7 S成分热属性及pH、离子强度、钙离子、乙醇、2-巯基乙醇对大豆蛋白热稳定性及功能性质的影响;有关大豆蛋白结合水及其分散相的热属性和流变性质研究,为在酸性条件下制备含大豆蛋白的半固体食品提供一定的理论基础。
because of their special contents of proteins and higher nutritive value, soybean proteins have been investigated for many years. This review attempts to integrate findings of recent studies by DSC. Much are about thermal behavior of 11S soy glycinin and 7S globulin, as well as effects of pH, ionic strength, calcium, ethanol and 2-mercaptoethanol on thermal stability of soybean proteins. The studies of nonfreezing water of soybean protein components and its dispersions at acid pH: thermal and rheological properties are also cited.
出处
《粮食与油脂》
2003年第8期15-17,共3页
Cereals & Oils
