CAJ | 학술논문

论述了主要食用植物蛋白（大米蛋白、芝麻蛋白、大豆蛋白等）凝胶的光学性质及其研究发展。通过讨论和分析这些蛋白凝胶光学性质的特点、影响光学性质的主要因素、分子结构、分子间作用力与蛋白质凝胶光学性质的关系，为蛋白透明凝胶的进一步研究和应用提供理论依据。
논술료주요식용식물단백（대미단백、지마단백、대두단백등）응효적광학성질급기연구발전。통과토론화분석저사단백응효광학성질적특점、영향광학성질적주요인소、분자결구、분자간작용력여단백질응효광학성질적관계，위단백투명응효적진일보연구화응용제공이론의거。
The optical properties and studying advancement of main vegetable protein （ rice globulin、 sesame globulin、 soybean protein isolate and so on） gels have been discussed thoroughly in this thesis Through characteristics of these protein gel optical properties、 main factors of affecting optical properties、 relationship between molecular structure、 intermolecular action force and protein gel optical properties have been discussed and analysed， theoretical bases are suggested for further studying and application of protein transparent gels