Flour was treated to prepare gluten proteins using various lyotropic anion series of neutral sodium salt solutions.
本文用不同浓度的感胶离子序列中性钠盐溶液洗制面筋 ,研究各面筋在去离子水中的溶解度变化情况 ,指出面筋蛋白的溶解度与感胶离子序列盐的类型和浓度有关 ,并对此规律给予了理论解释。
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