Objective: To study the effects of swelling rate of soy protein gel, and the contents of potassium chloride, and calcium chloride on the state of water in soy-protein gel.
目的：研究凝胶的溶胀性、凝胶中水的存在状况及氯化钾、氯化钙对凝胶中“三态水”的分布的影响。
The state of water in soy protein gel was studied by differential scanning calorimetry (DSC) and the effect of potassium chloride, calcium chloride on the state of water of SPI gel was discussed.
以差示扫描量热仪(dsc)研究凝胶中水的状态及氯化钾、氯化钙对大豆蛋白凝胶中“三态水”的影响。
It was found that N-Ethylmaleimide (NEM) could increase the gel strength of all three soy protein isolates, despite of the sulfhydryl groups blocking function of this reagent.
尽管N -乙基马来酰亚胺(NEM)能够封闭巯基，但该试剂可增强三种大豆分离蛋白的凝胶强度。
The dissertation is focus on the influence of lipid peroxidation products on the structure and gel properties of soy protein.
本文重点研究脂质过氧化产物对大豆蛋白结构及其凝胶性质的影响。
Gel strength of soy protein-xanthan mixed gel always followed the upper bound, indicating that soy protein was the continuous phase regardless the variation in gum concentration.
大豆蛋白黄原胶混合物的凝胶强度总是沿着上限变化，表明大豆蛋白始终是连续相。
Gel strength of soy protein-xanthan mixed gel always followed the upper bound, indicating that soy protein was the continuous phase regardless the variation in gum concentration.
大豆蛋白黄原胶混合物的凝胶强度总是沿着上限变化，表明大豆蛋白始终是连续相。
应用推荐