Relationships between optical properties,rhelogical properties of soybean 7S globulin gel and protein concentration,heating temperature,heating time have been studied thoroughly.These experimental results showed that under the conditions of gel forming (protein concentration≥7.5%) transparent gel of soybean 7S globulin was formed favourably with relatively lower protein concentrations,but the gel strength was weak.More transparent and stronger gel of soybean 7S globulin was formed favourably when heating temperature was above 85℃ and heating time 60min.By scanning electron microscopy (SEM),transparent gel of soybean 7S globulin showed microstructure in good order.The mechanism of transparent gel forming from soybean 7S globulin was studied.Some theoretical bases are put forward to further study optical properties of soybean protein gel and to develop transparent products from soybean protein.
NETL
NSTL
维普
万方数据
