摘要
就水分含量对大豆蛋白质物料微波膨化效果的影响进行了研究 ,认为含水量为 30 %时 ,较适宜利用微波进行膨化 ;水分影响膨化的机理在于决定膨化动力和微波能量提供的大小 ,同时也会影响蛋白质物料的凝胶结构及变性性质 。
The effects of moisture on the puffing of soybean protein with microwave heating were investigated. The protein material with 30% water was suitable to be puffed under microwave irradiation. The mechanisms of the effects of water on the puffing were analyzed as follows: the puffing power and the energy supplied by microwave were determined by moisture in material. Meanwhile, moisture also affected the structure of gel and denaturalization properties.
出处
《仲恺农业技术学院学报》
CAS
2002年第3期22-27,共6页
Journal of Zhongkai Agrotechnical College
