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1

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寮犵孩濞?闄堟尟鏄?鍛ㄧ憺瀹? pH 鍊煎�� 11S 鐞冭泲鐧界粨鏋勪笌鍑濊兌鎬х殑褰卞搷. 椋熷搧绉戞妧.2003(5)

閮戝窞宸ョ▼瀛﹂櫌

Damodaran S. Refolding of thermally unfolded soy proteins

during the regime of the gelation process: Effect on gelation[J]. J Agric Food Chem, 1988, 36(2):262-269

2

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鍒樺ぇ宸?鏉ㄥ浗鐕?缈佸埄鑽?闄堣壇鍗? 瓒呮护鑶滄硶涓庣⒈婧堕吀娌夋硶鍒跺�囧ぇ璞嗗垎绂昏泲鐧藉姛鑳界壒鎬х殑姣旇緝. 涓�鍥芥补鑴�. 2003,28锛?2锛?

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闄堝�嶇�?鏉庨噷鐗? 鍒嗗瓙鍔涘�瑰ぇ璞嗚泲鐧介�忔槑鍑濊兌浣滅敤鏈虹悊鐮旂┒[J].椋熷搧,2001.22(10):27-32.

3

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姹熷崡澶у�﹂�熷搧瀛﹂櫌

UtsumiS,KinsellaJE1Structure-function relationships in food proteins: subunit interactions in heat-induced gelation of

7S,11S,and soy isolate proteins[J]1J1Agric1 Food Chem1,

1985,33(2):297-303.

4

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鐢板皯鍚?鏉庡皬闃?鏇捐壋鑿?鍒樺啲姊?澶ц眴鍒嗙�昏泲鐧界殑纾烽吀鍖栨敼鎬?涓�鍥界伯娌瑰�︽姤.2003,18(2)

(閮戝窞宸ョ▼瀛﹂櫌绮�娌归�熷搧瀛﹂櫌,閮戝窞 450052)

SusanL.Woo,LawrenceK.Creamer, and Thomas Richardson. Chemical Phosphorylation of Bovine β-lactoglobulin [J].J.Agric.FoodChem.1982,(30):65-70

SrinivasanDamodaranandJohnE.Kinsella.EffectofConglycininontheThermalAggregationofGlycinin[J].J.Agric.Food Chem.1982,(30):812-817

5

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鍒樺ぇ宸?鏉ㄥ浗鐕?閰舵敼鎬уぇ璞嗗垎绂昏泲鐧界殑鍒跺�囧強浜у搧鍔熻兘鎬х殑鐮旂┒.涓�鍥芥补鑴�.2004.29(12).

姝︽眽宸ヤ笟瀛﹂櫌

Utsumi S, Kinsella J E. Structure-function relationships in food proteins: subunit interactions in heat-induced gelation of 7S, 11S, and soy isolate proteins. J. Agric. and Food Chem., 1985, 33(2): 297-303

6

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娴嬪畾鍙傛暟锛氭帰澶翠笅闄嶉�熷害 2mm/s锛屾�讳笅闄嶆繁搴?10mm銆傚彇浣垮嚌鑳剁牬纰庢墍浣跨敤鐨勬渶澶у姏涓哄嚌鑳跺己搴︾殑鏁板�笺�?/p>

闄?鑾?閽?鑺?鐜?鐠?鍑濆浐鍓傚強鍑濆浐鏉′欢瀵瑰ぇ璞嗚泲鐧借兌鍑濇�ц川鐨勫奖鍝?涓�鍥戒钩鍝佸伐涓�.2004,32(9)

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