Relationship between soy protein denaturation and gelation characteristics and the interaction between soy protein and polysaccharides.
博士 === 國立臺灣大學 === 食品科技研究所 === 88 === The relationship between protein denaturation and gelation characteristics of soy protein was studied. The denaturation temperatures and enthalpies of 7S and 11S globulins measured by DSC were 72.7 、 90.3℃ and 7.5、 18 mJ/mg， respectivly. The denaturation temperat...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2000
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| Online Access: | http://ndltd.ncl.edu.tw/handle/24137928514913360490 |