搜索结果: 151-165 共查到“食品科学技术 protein”相关记录171条 . 查询时间(0.14 秒)
Effects of Limited Proteolysis on the Microstructure of Heat-Induced Whey Protein Gels at Varying pH
whey protein proteolysis gel microstructure
font style='font-size:12px;'>
2008/3/26
Whey protein solutions, reconstituted 12% commercial whey protein isolate, were hydrolyzed at pH 7.0 by one of three proteases: trypsin, Neutrase® (from Bacillus subtilis), and a Bacillus lichenif...
Effects of Limited Proteolysis on Gelation and Gel Properties of Whey Protein Isolate
whey protein hydrolysis proteases gelation
font style='font-size:12px;'>
2008/3/23
Whey protein isolate was hydrolyzed by three proteolytic enzymes, porcine trypsin, a Bacillus subtilis protease (Neutrase®), and a Bacillus licheniformis protease. The heat-induced gelation proper...
Functional Properties of Edible Films Using Whey Protein Concentrate
edible films whey protein concentrate
font style='font-size:12px;'>
2008/3/23
Methodologies were developed to form edible films of simple proteins or protein-lipid composited using whey protein concentrate. The functional properties of whey protein concentrate films were compar...
Interaction of ß-Lactoglobulin with Retinol and Fatty Acids and Its Role as a Possible Biological Function for This Protein: A Review
ß beta -lactoglobulin retinol fatty acids biological role
font style='font-size:12px;'>
2008/3/22
ß-lactoglubulin is the major whey protein in-the milk of ruminants and some nonruminants, such as pigs and horses. Although ß-lactoglobulin was first isolated 60 yr ago, no function has be...
Factors Affecting the Denaturation and Aggregation of Whey Proteins in Heated Whey Protein Concentrate Mixtures
denaturation whey protein concentrate nonfat dry milk
font style='font-size:12px;'>
2008/3/22
Whey protein concentrate (65% protein) mixtures, alone or in the presence of NDM, were heated at 66 and 71°C for up to 120 min to yield 16, 25, and 35% TS to simulate the formulation of a nutritional ...
Effect of Heat Treatments in Very Acidic Conditions on Whey Protein Isolate Properties
heat treatment acidic conditions functional properties whey protein isolate
font style='font-size:12px;'>
2008/3/22
The effect of heat treatments of whey protein isolate was studied under very acidic conditions. Dispersions of whey protein isolate in .1 M HCl (PH 1.2 to 1.3) were heated at 90°C for 0 to 120 min, ad...
Effect of Fat and Protein Contents on Droplet Size and Surface Protein Coverage in Dairy Emulsions
dairy emulsions droplet size protein coverage
font style='font-size:12px;'>
2008/3/19
Oil in water emulsions were prepared using anhydrous milk fat and skim milk homogenized with a laboratory-scale microfluidizer. The fat content was varied between that of raw milk and cream, 4 to 30 g...
Effects of Processing Treatment and Cheese-Making Parameters on Foaming Properties of Whey Protein Isolates
whey protein isolate foaming properties microfiltration foam depressant
font style='font-size:12px;'>
2008/3/18
Acid whey from raw milk, acid whey from pasteurized milk, and sweet whey from Cheddar cheese making were prepared from one batch of milk. Each whey was dialyzed and freeze-dried to produce a whey prot...
Role of Protein and Lactose Interactions in the Age Gelation of Ultra-High Temperature Processed Concentrated Skim Milk
age gelation ultra-high temperature lactose native milk proteinase
font style='font-size:12px;'>
2008/3/18
Skim milk was pasteurized, diafiltered, and concentrated three times by UF. Lactose or sucrose was then added at 3 or 6%. The five samples containing <.05% lactose, 3 and 6% lactose, and 3 and 6% sucr...
Patatin, the major protein of potato (Solanum tuberosum L.) tubers, and its occurrence as genotype effect: processing versus table potatoes
Solanum tuberosum L. potato tuber proteins patatin patatin relative abundance patatin content
font style='font-size:12px;'>
2014/3/3
Patatin relative abundance in SDS-extractable protein and patatin content in dry matter were evaluated in tubers of forty processing and table potato cultivars usually cultivated in the Czech Republic...
Biosynthesis of food constituents: Amino acids: 4. Non-protein amino acids – a review
biosynthesis 3-amino acids 4-amino acids N-substituted amino acids alicyclic amino acids hydroxyamino acids sulfur-containing amino acids basic amino acids taurine
font style='font-size:12px;'>
2014/3/17
This review article gives a brief survey of the principal pathways that lead to the biosynthesis of the most important non-protein amino acids occurring in foods and feeds. These amino acids have been...
Protein fractions of oats and possibilities of oat utilisation for patients with coeliac disease
oats species varieties protein fractions immunological testing coeliac disease gluten-free diet
font style='font-size:12px;'>
2014/3/19
The applicability was evaluated of 16 different oats species and varieties of different provenance in the coeliac diet in view of the composition of the protein complex and immunological testing durin...
Effects of L-Ascorbic Acid and Superoxide Anion Radical on the Polymerization of Wheat Flour Protein
wheat protein sulfhydryl-disulfide exchange polymerization
font style='font-size:12px;'>
2010/11/24
L-Ascorbic acid (AsA) plays an important role in the rheological properties of bread dough. Protein was extracted from the wheat flour or dough using sodium dodecyl sulfate buffer with sonication, and...
Properties of Protein Adsorption and Desorption of Alumina Ceramic Membrane
protein desorption ceramic membrane microfiltration
font style='font-size:12px;'>
2010/11/24
The properties of protein adsorption and desorption of alumina ceramic membranes were investigated using several types of proteins. The effect of pH on the protein adsorption was studied by soaking th...
Cleaning of Ultrafiltration Unit Fouled by Mungbean Protein
mungbean protein membrane fouling membrane cleaning
font style='font-size:12px;'>
2010/11/23
An ultrafiltration unit, the ES-30 membrane (molecular weight cut-off 30,000) was used to recover the proteins from the wastewater produced during mungbean starch processing. During ultrafiltration, t...