Rheological Behaviour of Soya Protein Concentrate Following High Pressure Treatment

机译：高压处理后大豆蛋白浓缩物的流变行为

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The main soya proteins, glycinin (11S fraction )and conglycinin (the globulin portion of 7S fraction) are modified by high pressure. Kajiyama et. al.(1995) found that on applying pressures of less than 500 NPa to soy milk, the soy proteins dissociated and some coagulated to form a firm fofu structure. The present study describes the effect of pressure on soya protein.

机译：主要大豆蛋白，糖蛋白（11s级分）和甘氨酸蛋白（7S级分的球蛋白部分）通过高压改性。 kajiyama等。 AL。（1995）发现，在将少于500种NPA的压力下对豆浆，大豆蛋白解离并一些凝固以形成坚固的FOFU结构。本研究描述了压力对大豆蛋白的影响。

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《Joint meeting of the European High Pressure Research Group and Food Chemistry Group of The Royal Society of Chemistry on high pressure food science, bioscience and chemistry 》|1998年||共4页
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A.Apichartsrangkoon; D.A.Ledward; A.E.BEll; S.G.Gilmour;
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中图分类食品化学 ;
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Rheological Behaviour of Soya Protein Concentrate Following High Pressure Treatment

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