中图分类号学校代码10224密级公开学号121020916专业硕士学位论文低pH条件下不同大豆蛋白组分凝胶结构的研究作者郭珊珊导师徐红华学位类别工程硕士所在学院食品学院研究领域食品科学学习方式全日制二○一四年六月ClassifiedIndex：Code：10224Confidential(yes/no)：noNO.：121020916DissertationfortheProfessionalMasterDegreeAstudyofdifferentsoyproteingelstructureunderlowpHvalueCandidate:GuoshanshanSupervisor:Prof.XuhonghuaDegreeCategory:MasterofEngineeringCollege:FoodCollegeResearchField:FoodScienceStudyMode:full-timeHarbinChinaJune2014目录摘要....................................................................................................................................IAbstract........................................................................................................................................III1前言........................................................................................................................................11.1大豆蛋白概述...........................................................................................................21.1.1大豆蛋白的组成与结构..................................................................................21.1.2大豆蛋白的功能性..........................................................................................21.2大豆蛋白的胶凝性...................................................................................................31.2.1蛋白组分对胶凝性的影响..............................................................................41.2.2热处理对胶凝性的影响..................................................................................41.2.3pH对胶凝性的影响..........................................................................................41.3大豆蛋白纤维凝胶研究进展..................................................................................51.4课题研究的意义及主要内容..................................................................................51.4.1课题研究的意义...............................................................................................51.4.2课题的主要研究内容......................................................................................52材料与方法...........................................................................................................................72.1原料设备...................................................................................................................72.1.1原料...................................................................................................................72.1.2药品...................................................................................................................72.1.3主要仪器和设备...............................................................................................82.2实验方法...................................................................................................................82.2.1原料成分的测定...............................................................................................82.2.2蛋白样品的制备...............................................................................................82.2.3凝胶的制备.......................................................................................................92.2.4表面疏水性................................