The results showed:when guar gum was added into one-component soy protein isolate system, surface hydrophobicity value decreased.
结果表明：瓜尔胶多糖加入到单组分大豆分离蛋白体系后，会使体系表面疏水值降低；
The results showed:when guar gum was added into one-component soy protein isolate system, surface hydrophobicity value decreased.
结果表明：瓜尔胶多糖加入到单组分大豆分离蛋白体系后，会使体系表面疏水值降低；
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