［4］Nobuyuki Maruyama， Ryohei Sato，Yusuke Wada, et al. Structure-physicochemical function relationships of soybean β-conglycinin constituent subunits［J］.Journal of Agricultural and Food Chemistry，1999，47：5278-5284.
[5]
［5］Lazaros T.Kakalis, Ion C.Baianu.High resolution carbon-13 nuclear magnetic resonance study of soybean 7S storage protein fraction in solution［J］.Journal of Agricultural and Food Chemistry，1999，47:1607-1610.
[6]
［6］杜长安，陈复生.植物蛋白工艺学［M］北京： 中国商业出版社，1995:35.
[7]
［7］Fukushima D..Recent progress of soybean protein isolate foods：chemistry，technology，and nutrition［J］Food Reviews International，1991，7(3)：323-351.
[8]
［8］Damodaran， S.. Refolding of thermally unfolded soybean protein isolates during the cooling regime of the gelation process： Effect on gelation［J］.Journal of Agricultural and Food Chemistry，1988，36： 262.
