搜索结果: 1-15 共查到“食品生物化学 protein”相关记录70条 . 查询时间(0.133 秒)
Effect of microwave modification on mechanical properties and structural characteristics of soy protein isolate and zein blended film
protein film protein modification breaking strength fracturing distance structural characteristics
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2016/5/11
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...
Effect of spelt pearling on the contents of total dietary fibre, wet gluten, protein and starch fractions
fibre rapidly digested starch slowly digested starch high-performance liquid chromatography
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2016/2/23
The important nutritional characteristics of the Rubiota spelt variety, grown in the Czech Republic, were reported. We evaluated the contents of total dietary fibre, protein, wet gluten, total starch,...
Physico-chemical and structural properties of four rice bran protein fractions based on the multiple solvent extraction method
rice bran protein fractions functional properties multiple solvent extract
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2015/5/18
The physicochemical and structural properties of the concentrated rice bran protein (CRBP) and rice bran protein fractions – RBPF (albumin, globulin, prolamin, and glutelin) were investigated on the b...
A high whey protein–, leucine-, and vitamin D–enriched supplement preserves muscle mass during intentional weight loss in obese older adults: a double-blind randomized controlled trial
muscle preservation obese older adults randomized trial whey protein weight loss
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2018/12/20
Background: Intentional weight loss in obese older adults is a risk factor for muscle loss and sarcopenia.
Structure and stability of ion induced whey protein aerated gels
foam globular protein microstructure syneresis Turbiscan
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2014/2/24
The microstructure and stability of aerated whey protein gels were determined. Foamed whey protein gels were obtained using a novel method applying a simultaneous gelation and aeration process. Whey p...
Composition and Functional Properties of Cowpea (Vigna ungiculata L. Walp) Flour and Protein Isolates
Composition Functional Properties
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2016/6/1
Protein isolates from dehulled defatted cowpea (Vigna ungiculata L.) seeds were prepared using isoelectric (CPIA) precipitation and micellization (CPIB) procedures. Proximate analysis gave 75% crude p...
Use of Subtilisin and Pancretin for Hydrolyzing Whey Protein Concentrate
Protein Concentrate Subtilisin and Pancretin
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2016/6/1
The objective this study was to evaluate the preparation of protein hydrolysates with an appropriate peptide profile as well as the reduction of costs for scaling-up the process, the actions of subtil...
Influence of Ultrafiltration on Antioxidant Activity of Tilapia (Oreochromis niloticus) Protein Hydrolysate
Antioxidant activity hydrolysate membrane molecular weight cut-off
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2010/9/30
The production of hot w ater dip hydrolysate (HWDH) from tilapia (Oreochromis niloticus) with DH of 25.43% improved its bioactivity. A pressure-driven ultrafiltration (UF) membrane separated HWDH base...
Enzymatic Hydrolysis of Oat Flour Protein Isolates to Enhance Antioxidative Properties
Antioxidant chelating capacity hydroperoxides protein hydrolysates
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2010/9/30
Oat is an important cereal for human consumption and has relatively higher protein content
compared to other cereals. Numerous studies have shown that oat polyphenols had antioxidant properties but n...
Kinetics of hydrolysis of egg white protein by pepsin
egg white protein pepsin enzymatic hydrolysis kinetics bioactive peptides
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2014/2/27
Taking into account the enzyme inactivation and substrate inhibition, the bioreaction mechanism and kinetics characteristic of egg white protein (EWP) enzymatic hydrolysis by pepsin were investigated....
Enzymatic hydrolysis of grass carp myofibrillar protein and antioxidant properties of hydrolysates
grass carp myofibrillar protein proteolysis oxidation inhibition response surface methodology
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2014/2/27
Myofibrillar protein was extracted from grass carp, a freshwater fish, and hydrolysed using five commercial proteases (papain, pancreatin 6.0, bromelain, Neutrase 1.5MG, and Alcalase 2.4 L). The antio...
Characterization and Antioxidant Properties of Hemp Protein Hydrolysates Obtained with Neutrase
hemp protein hydrolysate enzymatic hydrolysis antioxidant activity Neutrase
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2010/3/24
Hemp protein hydrolysates with various yields of trichloroacetic acid (TCA)-soluble peptides (Ysp) and surface hydrophobicity (Ho) were obtained by Neutrase® hydrolysis from hemp protein isolate (...
华南理工大学食品分析课件Chapter8 Amino Acid and Protein Analysis
华南理工大学 食品分析 课件 Chapter8 Amino Acid Protein Analysis
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2009/12/24
华南理工大学食品分析课件Chapter8 Amino Acid and Protein Analysis。
Animal and Plant Proteins as Precursors of Peptides with ACE Inhibitory Activity – An in silico Strategy of Protein Evaluation
proteins ACE inhibitors BIOPEP database in silico methods biological activity functional food
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2010/3/24
This paper presents a modern in silico approach useful in the evaluation of proteins as a source of ACE inhibitors. All protein sequences analyzed were derived from the BIOPEP database. To determine t...
醇法菜籽浓缩蛋白的微波改性试验（Microwave Modification of Alcohol Leached Rapeseed Protein Concentrate）
醇法菜籽浓缩蛋白 微波 氮溶解指数
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2009/8/11
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%。