超高压均质对大豆分离蛋白影响及制备复合蛋白膜研究食品科学与工程农产品加工及贮藏工程专业论文.docxVIP

CONTENTSCoNTENTS CONTENTS CoNTENTS Abstract in Chinese ．．I Abstract in English Ill 1 Introduction ．．1 1．1 Research and application ofsoy protein isolate ．1 1．1．1 General situation of soybean protein ．．1 1．1．2 Functional properties of soy protein isolate ．1 1．1．3 Application ofsoy protein isolate ．2 1．2 Lipids in food systems 2 1．2．1 Beeswax ．．3 1．2．1 Laurel acid ．．3 1．3 Research progress of ultra high pressure treatment ． ． ． ． ．3 1．3．1 Static high-pressure experiment technique ．．4 1．3．2 Dynamic high pressure homogenization technique ．．4 1．3．3 Recent research on high pressure homogenization treatment of soybean protein isolate 5 1．4 Research and application of soy protein film ．．6 1．4．1 Recent research of soy protein film ． 6 1．4．2 Application of soy protein isolate film ．．7 1．5 Frozen food and microwave pre flied food ．．7 I．5．I Frozen food 7 1．5．2 Microwave pre fried food 8 1．6 The purpose and content ofthis paper 9 1．6．1 Purpose of research ．9 1．6．2 Content of the subject research ．9 2 Materials and Methods ． ． ． ．．11 2．1 Test materials and reagents ．．．．．．．．．．．．． ． ． ．．．．．．．．．．．．． ． ．．．．．．．．． ．．．．．．．．．．．．．． ．．．．．．．．．．．．1 1 2．1．1 Test materials 11 2．1．2 Main reagents ． ． ． ．．1 1 2．1．3 Main instruments and equipment ．．．．．．．．．．．．．． ．．． ． ．．．．．．．．．．．．．．．．． ．，．．．．．．．．．．． ．．．．．．．．．．．12 2．2 Test methods ． ．．13 2．2．1 Effect of super high pressure homogenization on the functional properties of soy protein isolate 13 2．2．2 Preparation and properties ofcomposite soy protein film ．．17 2．2．3 Making and index determination ofmicrowave reheating popcorn chicken ．．18 III 万方数据 东北农业大学工学硕士学位论文2．3 东北农业大学工学硕士学位论文 2．3 Data statistics and analysis． ． ． ． ． ． ：10 3 Results and discussion ． ． ． ． ． ． ：}1 3．1 Study on the functional properties and structural properties of super high pressure homogeneous soybean protein ． ． ． ． ． ． ．．21 ：；．1．1 The change ofthe solubility ofSPI ． ． ． ． ． ． ． ． 21 3．1．2 Surface hydrophobicity 22 ：；．1．3 Emulsification and emulsion stabili