两种酶修饰对大豆蛋白冻融稳定性的影响-食品分科学与工程；食品科学专业毕业论文.docxVIP

CoNTENTSAbsract CoNTENTS Absract in Chinese ．．． ．．．．．． ．．． ．．． ．．．．．．．． ．．．。． 。，．．。． ． 。。 ．。。 ．．。．． ．- I Absract in English．．．．．．．． ．． ．．．．．． ．．．．．． ．．． ．． ． ．．．．．．．． ．． ．．．．．． ． ． ．．Ill 1 Introduction．．．．． ．．． ．． ．．． ．．．．．． ．．．．． ．．．．．． ．．．．． ．．． ．．．．．． ．．．．． ．．．．．．．，I 1．1 Soybean protein isolate -·1 t．1．1 Main components ofsoybean protein ．．．．． ．．． ．．．．． ．．．． ．．．．．． ···- ·1 1．1．2 The functional properties ofsoybean protein ． ． 3 i．2 Modified soybean protein isolate ． ． ，4 1．2．1 Physical modification ． 4 1．2．2 Chemical modification．． ．．． ．．．．．．．．．． ．．． ．．．．．． ．．