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《Modern Food Science and Technology》 2007-09
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Research on the Apparent Viscosity of Soy Protein Concentrate

FENG Ling-ling (College of Chemical Sciences and Technology,Zhanjiang Normal University,Zhanjiang 524048,China) XIONG Jian (College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China)  
The effects of the pH value,temperature,NaCl and SDS concentration on the apparent viscosity of soy protein concentrate (SPC) were studies here.The results showed that the apparent viscosity of SPC increased with adding NaCl and increasing the pH value could and was greatly affected by the shear rate,while it decreased by adding SDS and was slightly affected by shear rate.Besides,improving temperature could increase the apparent viscosity of SPC but further increase of temperature led to the decrease of the apparent viscosity of SPC.
【Fund】: 国家自然科学基金(50573025,20436020);; 广东省“十五”攻关农产品加工重大专项资助(A20301)
【CateGory Index】: TS201.21
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