技术文摘 关键词:大豆分离蛋白凝胶，浓度，巯基乙醇，pH，热处理 [gap=769]Key words：SPI gelatin; concentration; mercaptoethanol; pH;heat treatments
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氢键、疏水相互作用和静电相互作用是形成大豆分离蛋白凝胶的主要作用力。
Hydrogen bond, hydrophobic interaction and electrostatic interaction were major forces in the formation of SPI gels.
尽管N -乙基马来酰亚胺(NEM)能够封闭巯基，但该试剂可增强三种大豆分离蛋白的凝胶强度。
It was found that N-Ethylmaleimide (NEM) could increase the gel strength of all three soy protein isolates, despite of the sulfhydryl groups blocking function of this reagent.
结果：大豆分离蛋白浓度为13%时制备的凝胶溶胀率为30；
Results: the optimum swelling rate(SR) is 30 at 13% of soy-protein concentration.
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