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Background: Many genetic variants show highly robust associations with body mass index (BMI). However, the mechanisms through which genetic susceptibility to obesity operates are not well understood. ...
Soy protein isolate (SPI) and zein were blended at different ratios, and native and microwave-modified films were prepared at pH 12 in an ethanol/water (20 : 80) mixture. The effect of the...
The structural and functional properties such as solubility, emulsifying properties, foaming properties, oil binding capacity, and surface hydrophobicity of sunflower 11S globulin hydrolysates generat...
The effects were assessed of the addition of microbial origin transglutaminase (MTG) and modification time of proteins in frozen chicken surimi on its texture, rheological attributes, molecular dynami...
The impact of the addition and duration of protein modification with transglutaminase preparation of microbial origin (MTG) of a chicken surimi on its texture, rheological characteristics, water molec...
利用木瓜蛋白酶对酪蛋白水解,并对所得到的水解物进行类蛋白反应修饰,制备高活性抗氧化肽。以水解物的游离氨基含量变化为响应值,利用响应面分析法对类蛋白反应条件进行优化,得到适宜条件为:酶添加量为500U/g,温度30℃,底物质量分数50%,反应时间5.6h。毛细管电泳分析确认,水解物经类蛋白反应修饰后肽分子组成发生变化。抗氧化活性分析结果表明,所制备的3个修饰产物对3种自由基的清除能力显著提高。
对醇法菜籽浓缩蛋白(RPC)进行了微波改性的试验。在单因素试验的基础上,采用L9(34)正交试验,以探讨pH值、菜籽浓缩蛋白质量分数、微波功率及改性时间对菜籽浓缩蛋白的氮溶解指数(NSI)的影响。通过正交试验确定了微波改性的最佳工艺条件为:菜籽浓缩蛋白质量分数5%、微波功率300W、改性时间1min和pH值10。最佳改性条件下改性菜籽浓缩蛋白的NSI可达到73.38%,起泡稳定性为91.25%。
Arthrobacter sp. 10137 has been used to produce β-fructofuranosidase (FFase). Sucrose and corn steep powder in an optimized ratio of 10:1 were the best carbon and nitrogen sources for enzyme productio...
The genetic modification 'ac2' is based on the insertion and expression of ac2 gene, originally found in seeds of amaranth (Amaranthus caudatus), into the genome of potatoes (Solanum tuberosum). The p...
Microbial mechanisms of lignin degradation may be utilised for solid-state fermentations other than biopulping, during which the selective conversion of lignin is required. The current paper reviews c...
Antioxidants protect cells against the effects of harmful free radicals and play an important role in preventing many human diseases (e.g. cancer, atherosclerosis, neurodegeneration, inflammatory diso...
Beef tallow stearin was blended at various proportions with rapeseed oil and the blends were interesterified using sodium methoxide or immobilized lipases from Rhisomucor miehei (Lipozyme IM) and Cand...
As an alternative process to the chemical modifications commonly practiced for food starches, dry heating of a starch with a presence of ionic gums such as sodium alginate, sodium carboxymethylcellulo...
The effect of the homogenization of milk (0.8% fat) and cream (20% fat) on cheese-making performance, composition, proteolysis, functionality, and appearance of reduced fat Mozzarella cheese was deter...
The physicochemical interactions between aroma compounds and sodium caseinate were studied by complementary techniques involving the protein in aqueous solution at 25 or 75 g/L (exponential dilution a...

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