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IASCC
Òø³æ (ÕýʽдÊÖ)
- ·ÒëEPI: 21
- Ó¦Öú: 0 (Ó×¶ùÔ°)
- ½ð±Ò: 1645.4
- É¢½ð: 619
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- Ìû×Ó: 951
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- ³æºÅ: 881768
- ×¢²á: 2009-10-23
- ÐÔ±ð: GG
- רҵ: ½ðÊô²ÄÁϱíÃæ¿ÆÑ§Ó빤³Ì
¡ï
wypward(½ð±Ò+1):лл²ÎÓë 2010-07-09 19:10:08
yuanying3318(½ð±Ò+10):ÐÁ¿àÀ²£¡ 2010-07-12 10:18:48
wypward(½ð±Ò+1):лл²ÎÓë 2010-07-09 19:10:08
yuanying3318(½ð±Ò+10):ÐÁ¿àÀ²£¡ 2010-07-12 10:18:48
| When soya-bean milk is heat-treated, its protein will be denaturalized with changing of the molecular structure, where the hydrophobic groups transfer to the outside of the molecule, while the hydrophilic groups transfer into the molecule, at the same time, the water molecules in the surface of soya-bean milk were evaporated and the protein concentration increased continuously. As a rusult, protein molecules are polymerized during colliding with each other,meanwhile, hydrophobic bond and the fat are combined to form a soya-protein (that is fatty membrane). |
2Â¥2010-07-09 18:52:08
lumin1000
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- ×¢²á: 2010-06-28
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·¢Ñ¿ÍÁ¶¹(½ð±Ò+1):лл²ÎÓë 2010-07-10 13:56:16
yuanying3318(½ð±Ò+30, ·ÒëEPI+1):·Ç³£¸Ðл£¡ 2010-07-12 10:18:29
·¢Ñ¿ÍÁ¶¹(½ð±Ò+1):лл²ÎÓë 2010-07-10 13:56:16
yuanying3318(½ð±Ò+30, ·ÒëEPI+1):·Ç³£¸Ðл£¡ 2010-07-12 10:18:29
During the thermal treatment of soymilk, the protein in soymilk was denatured, its molecular structure was changed, the hydrophobic groups migrated to intra-molecule space but the hydrophile groups migrated to inter-molecule space, meanwhile the evaporation of water molecules in soymilk caused the increase of protein concentration, the protein molecules aggregated for the polymerization reaction caused by intermolecular collisions, at the same time, combined with fat molecules by hydrophobic bonds, finally, formed a soybean protein named as lipid film.![]() ![]() |
3Â¥2010-07-09 19:37:22













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