搜索结果: 1-8 共查到“食品科学技术 Soybean protein”相关记录8条 . 查询时间(0.062 秒)
Microwave-assisted phosphorylation of soybean protein isolates and their physicochemical properties
soybean protein sodium tripoly phosphate microwave-phosphorylation emulsifying properties molecular characteristics
font style='font-size:12px;'>
2014/2/25
In order to improve the functional properties of soybean protein isolates (SPI), microwave-assisted phosphorylation (MAP) was applied. The result showed that after microwaving at 600 W for 3 min, the ...
基于微通道乳化技术的单分散大豆分离蛋白乳状液制备Preparation of Monodispersed Emulsion Stabilized by Isolated Soybean Protein Based on Microchannel Emulsification Technique
单分散 大豆分离蛋白 微通道乳化技术
font style='font-size:12px;'>
2009/8/11
以大豆分离蛋白为乳化剂，采用微通道乳化技术制备单分散乳状液，研究乳状液粒子的成粒特性。结果表明：当大豆分离蛋白的pH值为6～8时，微通道乳化技术能够成功制备单分散的乳状液，但是随着pH值的增大，粒子的单分散性增强。当pH值为7时，单分散乳状液的粒子平均粒径为43.4μm，变异系数为4.3％。大豆分离蛋白的微通道乳化特性与其等电点相关，当pH值低于等电点时，蛋白质分子的正电性与微通道板的负电性相互作...
Preparation of Hypoallergenic Soybean Protein with Processing Functionality by Selective Enzymatic Hydrolysis
Soybean protein allergen Bacillus sp. protease
font style='font-size:12px;'>
2009/7/7
The enzymatic hydrolysis of soybean protein isolate (SPI) was investigated using commercially available Bacillus sp. proteases for reduction of soybean allergenicity. An alkaline protease, Proleather ...
Electrochemical Coagulation of Soybean Protein; Tofu（Soybean Curd）Production by an Electro-Reaction
soybean soymilk electric treatment tofu gel
font style='font-size:12px;'>
2009/6/18
Effect of direct current on soymilk coagulation was studied to establish a new processing method for food. Soymilk was treated with direct electric current (60 mA) in an anode chamber. The treated soy...
Preparation of Angiotensin I-Converting Enzyme Inhibiting Peptides from Soybean Protein by Enzymatic Hydrolysis
soybean protein peptides angiotensin I-converting enzyme
font style='font-size:12px;'>
2009/6/17
Soybean protein isolate was hydrolyzed using two proteases (Protease M and Orientase 90N), and the inhibitory activity of angiotensin I-converting enzyme (ACE) and bitterness of the hydrolysates were ...
Characterization, in vitro Trypsin Digestibility and Antioxidant Activity of Fermented Soybean Protein Meal with Lactobacillus plantarum Lp6
Trypsin Digestibility Antioxidant Activity
font style='font-size:12px;'>
2016/5/31
In this study, soybean protein meal was subjected to solid state fermentation with Lactobacillus plantarum Lp6 either in the presence or absence of a protease. The extracts were investigated for chang...
Degradation of Soybean Protein by an Acid Proteinase from Monascus anka
degradation acid proteinase Monascus fungus red koji tofuyo
font style='font-size:12px;'>
2010/11/23
Degradation of soybean protein by Monascus-proteinase was investigated in order to reveal the role of the enzyme in the process of tofuyo ripening. The ratio of trichloroacetic acid-insoluble nitrogen...
Freeze-Drying of Soybean Protein Solution Containing Added Oil: Effects of Freezing Conditions on Drying Rate
freeze-drying supercooling drying rate vapor permeability
font style='font-size:12px;'>
2010/11/22
Solutions of soybean protein with and without added oil were freeze-dried, and the measured drying-rate was analyzed using the uniformly retreating ice front (URIF) model to obtain the coefficient of ...