食品科学 ›› 0, Vol. ›› Issue (): 0-0.
• 食品工程 • 下一篇
张倩,陈复生
收稿日期:
2018-03-13
修回日期:
2018-11-29
出版日期:
2019-04-15
发布日期:
2019-05-05
通讯作者:
陈复生
E-mail:1664469250@126.com
基金资助:
Qian ZHANG,
Received:
2018-03-13
Revised:
2018-11-29
Online:
2019-04-15
Published:
2019-05-05
摘要: 本研究以全脂大豆粉为原料,分别采用反胶束方法和碱溶酸沉法提取大豆分离蛋白,并进一步研究对比两种方法得到的大豆分离蛋白的结构、热力学和流变学特性。结果表明:反胶束方法得到的大豆分离蛋白的β-折叠结构含量较低,转角结构较高,因此蛋白展开程度较低,具有较低的表面疏水性,即相较于传统碱溶酸沉法能够较好的保持蛋白质的天然分子结构。且反胶束方法的到的蛋白质的热稳定性较差,更易于形成凝胶,但所形成的凝胶的强度较低。
中图分类号:
张倩 陈复生. 反胶束萃取对大豆分离蛋白结构和特性的影响研究[J]. 食品科学, 0, (): 0-0.
Qian ZHANG. The effects of reverse micelle on the structure and physicochemical properties of soybean protein isolate[J]. FOOD SCIENCE, 0, (): 0-0.
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