食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
22期
184-188
,共5页
大豆分离蛋白%凝胶机理%研究进展
大豆分離蛋白%凝膠機理%研究進展
대두분리단백%응효궤리%연구진전
soybean protein isolated%mechanism of gel%research advance
主要介绍了大豆分离蛋白凝胶的凝胶机理,详述大豆分离蛋白凝胶形成的影响因素,并介绍了近年来大豆分离蛋白凝胶改进技术手段,对存在问题和前景进行了展望.
主要介紹瞭大豆分離蛋白凝膠的凝膠機理,詳述大豆分離蛋白凝膠形成的影響因素,併介紹瞭近年來大豆分離蛋白凝膠改進技術手段,對存在問題和前景進行瞭展望.
주요개소료대두분리단백응효적응효궤리,상술대두분리단백응효형성적영향인소,병개소료근년래대두분리단백응효개진기술수단,대존재문제화전경진행료전망.
Researches on mechanism of soybean protein isolated gel domestic and abroad were reviewed. Effects on gel functions were discussed. Common used method and progress including the latest advance in the gel of modification technology researching were introduced. This paper briefly analysis the difficulties and foreground at last.
