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yuanying3318(金币+80, 翻译EPI+1):辛苦了！ 2010-04-22 21:56
When the concentration of soybean milk was lower than 5.5%, the yield of Fuzhu increased as the concentration of soybean milk increased, when the concentration of soybean milk was higher than 5.5%, the yield of Fuzhu decreased as the concentration of soybean milk increased. The yield of Fuzhu skin was greatest under pH 7.0. As the temperature increased, the yield of bean sheets also increased at first, and reached its maximum in 85 ℃, then decreased drastically. Among the factors that affected the yield of Fuzhu skin, the solid content of soybean milk gave the greatest influence, followed by pH, and then the temperature. However, different opinion had that within pH range of 7~9, the yield of bean sheets increased as pH increased, while within pH range of 9~11, the contrary was true.
1)With the increase of solid content of soybean milk, Fuzhu skin became thicker, which may due to the increased incidence of collision among denatured proteins in the solution, and thus easier formation of crosslink within the time.
2) Fuzhu skin became thicker as pH increased. Similar to the influence of solid content to the thickness of Fuzhu skin, protein solubility increased with higher pH, because of the increased incidence of collision among the proteins.
3) As the temperature continued to increase, Fuzhu skin became thinner. The higher the temperature was, the greater the temperature difference between soybean milk surface and the air was, which led to shorter time for Fuzhu skin formation, and thinner Fuzhu skin.
你的第二点着实耗费了我不少时间，才弄懂你的意思。 |
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