FOOD SCIENCE ›› 2000, Vol. 21 ›› Issue (10): 18-22.
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CHEN Fu-Sheng, LI Li-Te, CHEN Si-Ying-San
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Abstract: Relationship between transparency of soybean protein gel and pH, value, heating temperature, protein concentration, ionic strength (sodium chloride concentration). glucono- δ -lactone had been studied thoroughly in this paper .These experimental results showed that transparent gels of soybean protein were formed favourably with pH<3.5or pH>5.5, heating temperature >80℃, protein concentration >2.5%, low ionic strength (sodium chloride concentration<10mol/L) and no glucono- δ -lactone.Theoretical basse were put forward to further study the optical property of soybean protein gel and to develop better transparent products of soybean protein.
Key words: Soybean protein isolate Gel Transparence Optical property
CHEN Fu-Sheng, LI Li-Te, CHEN Si-Ying-San. Study on Optical Properties of the Gel of Soybean Protein Isolates[J]. FOOD SCIENCE, 2000, 21(10): 18-22.
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