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¡¡¡¡Abstract£º¡¡Ultrasound has been applied in the experiment of modifying the molecular structure of soybean protein because it can physically modify the protein structure. In this paper, the composition and functional characteristics of soybean protein were briefly analyzed, and the effects of ultrasonic treatment on the properties of soybean protein and its practice and practical prospects in the field of food industry were correspondingly summarized.

¡¡¡¡Keyword£º¡¡ultrasonic wave; soybean protein; protein; solubility;

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¡¡¡¡[1]Ö콨»ª, ÑîÏþȪ, ÐÜêù.³¬Éù´¦Àí¶Ô´ó¶¹·ÖÀëµ°°×ÈÈÖÂÄý½º¹¦ÄÜÐÔÖʵÄÓ°Ïì[J].ʳƷÓëÉúÎï¼¼Êõѧ±¨, 2006, 25 (1) :15-20.
¡¡¡¡[2]ÍõСӢ, ÀîÄÈ.³¬Éù´¦Àí¶Ô´ó¶¹µ°°×ÈܽâÐÔ¼°µ°°××é·ÖµÄÓ°Ïì[J].ÖйúÓÍÖ¬, 2009, 34 (4) :31-34.
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