技术文摘 关键词:乳清蛋白凝胶,碱性蛋白酶,流变,水解度,电泳 [gap=1050]Key words：whey protein gel;alcalase;rheology;hydrolysis degree;electrophoresis
基于1个网页-相关网页
This article reviewed the influence of milk fat content, protein content and ratio of casein to whey on the formation of yogurt gel from microstructure, rheological properties and texture.
从酸奶的微结构、流变学性质和质地等方面综述了乳脂肪、蛋白质及调节酪蛋白和乳清蛋白比例对酸奶凝胶的影响。
The molecular weight (MW) distribution of whey protein hydrolysate was determined by G-25 gel chromatography.
采用G - 25凝胶过滤层析法测定了乳清水解物及其超滤液的分子量分布范围。
应用推荐