热效应对小麦醇溶蛋白起泡性与结构的影响
王立峰(
),朱洁,熊文飞,赵萌,袁建,鞠兴荣
),朱洁,熊文飞,赵萌,袁建,鞠兴荣
Insight into the Impact of Heat Treatment on the Foamability and Structure of Gliadin Colloidal Particles
WANG LiFeng(),ZHU Jie,XIONG WenFei,ZHAO Meng,YUAN Jian,JU XingRong
),ZHU Jie,XIONG WenFei,ZHAO Meng,YUAN Jian,JU XingRong
图1. 不同热处理对小麦醇溶蛋白起泡能力（A）和泡沫稳定性（B）的影响及（C）泡沫的表观形态
不同小写字母表示处理间差异显著（P<0.05）。下同
Fig. 1. The effects of different heat treatments on the foaming ability (A), foam stability (B), and the apparent form of foam (C)
Different lowercase letters indicate significant differences (P<0.05). The same as below
