| 改善豆粉的溶解度和速溶性的途径 |
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| 引用本文： | 徐立华,张宗岩. 改善豆粉的溶解度和速溶性的途径[J]. 齐齐哈尔大学学报(自然科学版), 1993, 0(1) |
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| 作者姓名： | 徐立华 张宗岩 |
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| 作者单位： | 齐齐哈尔轻工学院(徐立华)，齐齐哈尔轻工学院(张宗岩) |
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| 摘 要： | 本文就影响豆粉溶解度和速溶性的多种因素进行探讨,其中对蛋白质变性、颗粒结构、游离脂肪、纤维素等影响豆粉溶解度和速溶性的诸因素作了较详细论述。并提出解决的途径。
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| 关 键 词： | 豆粉 溶解度 速溶性 蛋白质变性 颗粒结构 游离脂肪 纤维素 |
The Effect of Some Factors and the Improvement on Quick Solubility of Soymilk Powder |
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| Xu Lihua Zhang Zhongyan. The Effect of Some Factors and the Improvement on Quick Solubility of Soymilk Powder[J]. Journal of Qiqihar University(Natural Science Edition), 1993, 0(1) |
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| Authors: | Xu Lihua Zhang Zhongyan |
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| Affiliation: | Qiqihar Light Industry Institute |
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| Abstract: | The purpose of this paper focused in detail on factors affecting quick solubility of soymilk powder, including protein denaturation, granule structure, free fats and fibcrs.The ways for improving were also introduced. |
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| Keywords: | Soymilk powder Quick solubility Protein denaturation Granule structure Free fats Fibers |
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