加工技术对豆乳蛋白质特性的影响研究及产品评价-食品科学与工程；粮食、油脂及植物蛋白工程专业论文.docxVIP

CoNTENTSAbstract CoNTENTS Abstract ．． ·一 ～ ··I Abstract in English 一 ·III 1．IntrOduction 1 1．1 Overview ofsoymilk ． ．一 ． ．．． ． ·． ·1 1．2 Component and functional properties ofsoy protein 一 ·2 1．3 Research status of soymilk processing technology ·-3 1．3．1 The research progress ofpulping process ··j 1．3．2 The research progress ofheat treatment process q 1．3．3 The research progress of homogeneous process ) 1．4 Research goals and significance ·) 1．5 Research contents of the subject ·6 2．MateriaIs and Methods ·7 2．1 Materials and main reagents ·7 2．1．1 Major reagents 7 2．1．2 Major instruments ·： 一8 2。2 Methods ·8 2．2．1 The technical approach ·j 8 2．2．2 DeteⅡnination of essential components ．·8 2．2．3 Determination ofprotein NSI value ．．10 2．2．4 Determination ofprotein free sulfhydryl content lO 2．2．5 Determination ofprotein surface hydrophobicity ． ．．．．．．．．． ． ． 10 2．2．6 Dete珊ination of activity ．1 0 2．2．7 Determination ofparticle size distribution ．10 2．2．8 Transmission electron microscope ． ． ． ．．一．．． ． ．1 1 2．2．9 Determination of stability ． ． ． ．． 1 1 2．2．10 Sensory evaluation ． ． ． 1 1 2．3 Data statistics method 一1 1 3．Results and analysis．． ． ． ．．．． ． ．．．．． ．．． ． ． -．． · ·． ··· · · ···-12 3．1 Effect ofpulping conditions extraction rate ofsoybean protein ··12 3．1．1 Effect ofwater quality extraction rate ofsoybean protein 12 3．1．2 Effect ofwater temperature extraction rate ofsoybean protein 一12 3．1．3 Effect ofsolid．to—liquid ratio extraction rate ofsoybean protein ．13 3．2 Effect ofheat treatment denaturation ofsoybean protein ．． ．．． ． ．．． ．．．．． ．．． ．．，14 3．2．1 Effect ofatmospheric pre—heating process denaturation ofsoymilk protein ． ．．．14 3．2．2 Effect ofmicrowave pre．heating process denaturation of soymilk protein．．．．． ．．