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Position: Home > Articles > Study on Affecting Factors of Egg White Protein Gel Property FOOD SCIENCE 2008,29 (3) 46-49

蛋清蛋白凝胶特性影响因素的研究

作  者:
李俐鑫;迟玉杰;于滨
单  位:
东北农业大学食品学院
关键词:
蛋清蛋白;凝胶特性;影响因素
摘  要:
本实验对影响蛋清蛋白凝胶特性的内部因素和外部因素进行了研究。结果表明,蛋清蛋白的凝胶特性与静电作用、氢键、二硫键、蛋白质浓度、pH值、加热温度、加热时间等密切相关。因此,在应用蛋清蛋白凝胶特性的过程中要考虑这些因素。
译  名:
Study on Affecting Factors of Egg White Protein Gel Property
作  者:
LI Li-xin,CHI Yu-jie,YU Bin (College of Food, Northeast Agricultural University, Harbin 150030, China)
关键词:
egg white protein;gel property;affecting factors
摘  要:
Internal factors and external factors affecting the gel property of egg white protein were studied. The results indicated that the gel property of egg white protein was closely related to electrostatic interaction, hydrogen bond, disulfide bond, protein concentration, pH, heating temperature, heating time. These factors should be considered when the gel property of egg white protein is required.

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