The resultsof DSC and differential spectrophotometric method indicated that in contrast withSPC and SPI, FSPC and CSPI were highly denaturalized. Molecular interactions wereimportant to the formability and stability of the concentrated emulsion systems.

• DSC和紫外差示对不同样品热变性和构象稳定性的测定表明,FSPC和CSPI大豆蛋白分子处于高度已变性状态,SPC发生了一定程度的变性,而SPI则基本上未发生变性。