| 大豆蛋白质的构造和功能特性(下) |
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| 引用本文： | 赵威祺. 大豆蛋白质的构造和功能特性(下)[J]. 粮食与食品工业, 2004, 11(3): 9-14 |
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| 作者姓名： | 赵威祺 |
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| 作者单位： | 国家粮食储备局无锡科学研究设计院,无锡,214035 |
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| 摘 要： | 介绍了大豆蛋白质的组成、氨基酸成分、分子结构、溶解性 ,着重分析了大豆蛋白的食品功能特性中的乳化性、起泡性、水化性、凝胶性的相互关系以及这些特性与组成结构的关系 ,对大豆蛋白产品的生产提供了一定的理论依据和参考。
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| 关 键 词： | 大豆蛋白 组成 氨基酸 构造 乳化性 起泡性 水化性 凝胶性 |
| 文章编号： | 1672-5026(2004)03-0009-06 |
| 修稿时间： | 2003-02-18 |
Structure and functional characteristics of soybean protein(III) |
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| Zhao Weiqi Wuxi Scientific Research , Design Institute of State Administration of Grain Reserve. Structure and functional characteristics of soybean protein(III)[J]. Cereal and Food Industry, 2004, 11(3): 9-14 |
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| Authors: | Zhao Weiqi Wuxi Scientific Research & Design Institute of State Administration of Grain Reserve |
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| Affiliation: | Wuxi 214035 |
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| Abstract: | The composition of soybean protein, its amino constituent, structure and solubility are introduced. The properties of emulsifying, foaming, hydration, gelation and texture within soybean protein functional characteristics are studied, as well as their relations for each other and to the structure, which may provide some theoretic basis and reference for soybean protein product manufacture. |
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| Keywords: | soybean protein composition amino acid structure emulsifing foaming hydration gelation |
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