soy protein isolates gel 大豆分离蛋白凝胶
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。
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