| 大豆分离蛋白与糖基化分离蛋白乳化性的研究 |
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| 引用本文： | 赵剑飞.大豆分离蛋白与糖基化分离蛋白乳化性的研究[J].食品工业科技,2005,26(12):76-78. |
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| 作者姓名： | 赵剑飞 |
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| 摘 要： | 大豆分离蛋白通过美拉德反应进行糖基化改性并将改性后的糖基化分离蛋白与大豆分离蛋白的乳化性进行对比分析研究,结果表明,糖基化分离蛋白乳化性在很大范围内有提高。
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| 关 键 词： | 大豆分离蛋白 糖基化分离蛋白 乳化性 研究 |
| 文章编号： | 1002-0306(2005)12-0076-03 |
| 修稿时间： | 2005年4月1日 |
Studies on the emulsifying property of the SPI and glycosylated SPI |
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| Zhao Jianfei.Studies on the emulsifying property of the SPI and glycosylated SPI[J].Science and Technology of Food Industry,2005,26(12):76-78. |
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| Authors: | Zhao Jianfei |
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| Affiliation: | Zhao Jianfei |
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| Abstract: | Soy protein isolate was modified with glucose through Maillard Reaction. Compared the emulsifying property of glycosylated SPI with SPI, the result showed the emulsifying property of SPI-G was higher. |
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| Keywords: | SPI SPI-G emulsifying property studies |
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