【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。更多还原

【Abstract】 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.更多还原