The mechanism of transparent gel forming from soybean 7s globulin was studied.
探讨了大豆7 S球蛋白形成透明凝胶机理。
The mechanism of forming transparent gel from soybean 7s globulin was studied.
探讨了大豆7 S球蛋白形成透明凝胶机理。
The results indicated that both the modifications of chemistry and enzyme methods could take some meliorations to the function of Soybean 7S globulin.
本文对大豆7S球蛋白的乙酰化、磷酸化及蛋白酶改性进行了研究，以蛋白质的持水性、乳化能力和吸油性为指标，评价改性效果。
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