DSC was used to measure the effect of modified protein on the retrogradation of raw panada. We found that the addition of calcium-binding protein holden back retrogradation. The rate of retrogradation in 14 days was changed from 33.72% to 12.71%. 运用DSC考察改性蛋白对原料面浆回生特性的影响,发现钙结合蛋白的添加对回生有一定的阻碍作用,使其14天的回生率从33.72%降到12.71%。