| 大豆蛋白溶解性研究 |
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| 引用本文： | 田其英,华欲飞.大豆蛋白溶解性研究[J].粮食与油脂,2006(6):6-8. |
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| 作者姓名： | 田其英 华欲飞 |
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| 作者单位： | 江南大学食品学院,江苏,无锡,214036;江南大学食品学院,江苏,无锡,214036 |
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| 摘 要： | 该文概述大豆蛋白溶解特性及其与一般物质溶解差异,介绍提高大豆蛋白溶解性改性方法及研究现状,对比不同改性增溶方法优、缺点,并提出今后大豆蛋白改性研究方向。
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| 关 键 词： | 大豆蛋白 蛋白溶解性 改性蛋白 |
| 文章编号： | 1008-9578(2006)06-0006-03 |
| 修稿时间： | 2006年4月24日 |
Study on the Solubility of Soybean Protein |
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| TIAN Qi-ying,HUA Yu-fei.Study on the Solubility of Soybean Protein[J].Cereals & Oils,2006(6):6-8. |
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| Authors: | TIAN Qi-ying HUA Yu-fei |
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| Abstract: | In the article, the characteristic of dissolution of the soybean protein and the reason that it is different from that of general matter are summarized, the methods of improving solubility of soybean protein and the present conditions of studying are introduced, the advantages and disadvantages of the methods of improving the solubility of soybean protein are contrasted, and the research direction of the modification of soybean protein is also put forward. |
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| Keywords: | soybean protein protein solubility modification protein |
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