[1]王秋霜,应铁进.大豆制品生产废水综合开发研究进展[J].食品科学,2007, 28(9):594-598. (Wang Q S, Ying T J. Research progress on wastewater utilization in soybean processing [J]. Food Science, 2007,28(9):594-598.) [2]Setsuko Iwabuchi, Fumio Yamauchi. Electrophoresis analyses of whey proteins in soybean globulin fractions [J]. Journal of Agricultural and Food Chemistry, 1987, 35(2):205-209. [3]Koshiyama Y, Kikuchi M, Fukushima D. 2S globulins of soybean seeds 2 physicochemical and biological properties of protease inhibitors in 2S globulins [J]. Journal of Agricultural and Food Chemistry, 1981, 29:340-343. [4]刘国庆,王占生.从大豆乳清废水中回收生理活性物质的研究现状与发展前景[J].食品研究与开发,2001,22:3-7. (Liu G Q, Wang Z S. Research progress and development perspectives on retrieve physiological activator from soybean whey wastewater [J]. Food Research and Development, 2001, 22:3-7. ) [5]杜明,刘鹤楠,易华西,等.大豆乳清蛋白研究进展[J].食品工业科技,2008(2):302-307. (Du M, Liu H N, Yi H X, et al. Review on soy whey proteins [J]. Science and Technology of Food Industry, 2008(2):302-307.) [6]Bradford M M. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding [J]. Analytical Biochemistry, 1976, 72:248-254. [7]Laemmli U K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4 [J]. Nature, 1970, 227:680-685. [8]韦艳姿. 大豆蛋白的电化学分离提取技术及提取物的功能特性[D]. 北京: 中国农业大学,2006. (Wei Y Z. Study on the electro-chemistry separation and extraction technology of soybean protein and the functional properties of production [D]. Beijing: China Agricultural University, 2006.) [9]Morr C V. Current status of soy protein functionality in food systems [J]. Journal of the American Oil Chemists Society, 1990, 67:265-271. [10]Kevin N, Pearce J E, Kinsella. Emulsifying properties of protein:Evalustion of a turbidimetri technique [J]. Journal of Agricultural and Food Chemistry, 1978, 26(3):237-244. [11]Bernard E, Alistair S, Grandison, et al. Emulsifying properties of soy protein isolates abteained by microfiltration [J]. Journal Science of Food Agriculture, 2002,82:267-272. [12]Ren C G, Tang L, Guo S T. Structural characterization of heated-induced protein particles in soy milk [J]. Journal of Agricultural and Food Chemistry,2009, 57:1921-1926. [13]Rackis J J, Honig D H, Sessa D J, et al. Soybean whey proteins-recovery and amino acid analysis[J]. Journal of Food Science, 1971,136:10-13. [14]帖向宇,郭顺堂. 大豆乳清蛋白的热稳定分析及其与球蛋白的相互作用研究[J]. 食品工业科技,2006(9):77-80. (Tie X Y, Guo S T. The thermal stability of soybean whey protein and its interaction with soybean globulin during heating [J]. Science and Technology of Food Industry,2006(9):77-80.) [15]黄友如,华欲飞,裘爱泳. 大豆分离蛋白功能性及其影响因素[J]. 粮食与油脂,2003(5):12-15. (Huang Y R, Hua Y F, Qiu A Y. Functional properties of soy protein lsolate and affecting factors [J]. Journal of Cereals and Oils, 2003(5):12-15.) [16]胡坤,黄景初,陈秀华. 干热处理对大豆分离蛋白乳化与起泡性能的影响[J]. 现代食品科技,2008,24(7):641-654. (Hu K, Huang J C, Chen X H. Effects of dry-heat treatment on emulsifying and foaming properties of soy protein isolates[J]. Modern Food Science and Technology, 2008, 24(7):641-654.)