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Updated: Jul 15, 2025

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零度以下温度对大豆蛋白分离乳液的特性和结构的影响

Haiyue Hu1, Yongli Feng1, Kaiwen Zheng1

  • 1College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.

Food chemistry
|September 24, 2023
PubMed
概括

冷大豆蛋白分离物 (SPI) 改变了它的结构,减少了乳化. 较低的温度最初会增加表面的疏水性和二硫化键,但极端的寒冷会导致聚合,影响食品应用.

关键词:
乳化性质 乳化性质结 结 结 是一种二级结构是次要结构.这是一种大豆蛋白分离物.三级结构是一种三级结构.

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