This paper studies the difference in NSI, emulsifying ability and foaming ability of SPC (Soy Protein Concentrate) after processing by different drying methods (spray drying and freeze drying).

• 通过研究不同干燥方法(冷冻干燥和喷雾干燥)对SPC(大豆浓缩蛋白)的NSI(氮溶指数)、起泡性和乳化性的影响,并利用凝胶电泳和傅立叶红外光谱方法研究不同干燥方法对SPC结构的影响;