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大豆蛋白限制性酶解对乳化性质和吸油性的影响(Limited Hydrolysis of Soybean Proteins and Modifications in Emulsifying Property and Oil Absorption Capacity)
大豆浓缩蛋白 大豆分离蛋白 乳化性质
2009/12/28
利用中性蛋白酶和胰蛋白酶对大豆浓缩蛋白、分离蛋白进行限制性酶解处理,以SDS-PAGE分析评价酶解产品的蛋白质降解情况。评价水解度为1%、2%的8个酶解产品的乳化活性指数、乳化稳定性、吸油率,考察酶解产品的酶解模式与乳化性质、吸油性变化的关系。结果表明,酶解产品的乳化性质、吸油性变化与所使用的酶或水解度有关。大豆浓缩蛋白的限制性酶解可以提高产品的乳化性质和吸油性,水解度为1%的胰蛋白酶酶解产品具有...
Improving the Breaking Properties and Oil Absorption of Breadcrumbs by Microbial Transglutaminase
breadcrumb improvement with transglutaminase oil absorption
2009/5/20
Microbial transglutaminase (MTG) was applied to improve the breaking properties and oil absorption of breadcrumbs made from bread prepared with added MTG (0.85-3.34U/gram of protein). The specific vol...