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1.
甘薯蛋白研究进展   总被引:5,自引:0,他引:5  
甘薯蛋白不仅具有重要的营养功能,还具有潜在的医疗保健作用,它是宝贵的蛋白资源。本文从开发利用蛋白质的角度,介绍了近年来国内外在甘薯蛋白结构、营养及开发方面的研究进展,以期推动我国甘薯研究的进一步发展,加快我国甘薯资源的开发利用。  相似文献
2.
A protein was purified from the high-protein type sweet potato variety 55-2 available in China. The amino acid composition, solubility and emulsifying properties of the sweet potato protein (SPP) were studied. The SPP was rich in aspartic acid (18.5%) and glutamic acid (9.30%) while essential acid amino acids made up approximately 40.7% of the SPP. The SPP was highly soluble in distilled water over a wide range of pH. However, solubility of the SPP in 1.0 M NaCl and 1.0 M CaCl2 solutions was low especially at pH below the pI of the SPP. The SPP in CaCl2 demonstrated emulsifying activity index (EAI) and emulsion stability index (ESI) many folds higher than those in distilled water and NaCl solution (P < 0.05).  相似文献
3.
四种甘薯蛋白粉品质比较   总被引:3,自引:0,他引:3  
通过测定“台农”,“京6”,“55—2”和“红冬”四种甘薯品种所提取蛋白粉各组分(粗蛋白、粗纤维、粗脂肪、水分、灰分、总糖、金属元素)的含量、分析氨基酸组成、蛋白构成成分和色泽等项指标的差异,对四种甘薯蛋白粉品质进行了比较研究。结果表明,甘薯“55-2”所提取的蛋白粉纯度最高,其蛋白含量达到86.89%,且蛋白粉色泽好,金属元素含量少。  相似文献
4.
混合菌种生物转化甘薯原料为菌体蛋白饲料的研究   总被引:3,自引:0,他引:3  
通过少孢子根霉和树状假丝酵母混合菌种的直接生物转化 ,由甘署原料制得了菌体蛋白饲料。在较佳培养条件下 ,经 2 8℃浅盘发酵 72h ,产物干基粗蛋白含量为 2 2 .1% ,采用自制固态生物反应器 2 8℃固态发酵 4 8h ,每 10 0 g甘薯粉可得 82 .8g发酵产物 (折干 ) ,其粗蛋白含量为 15.9% ,每 g湿料中酵母数为 36亿个 ,氨基酸含量较原料提高 1倍。甘薯原料经混合菌种于 10l外循环气升式发酵罐液态发酵 4 8h后 ,培养液中菌体干重为 38.2mg/ml,粗蛋白含量为 4 6.4 % ,蛋白产量达 17.7mg/ml,总糖利用率为 75.0 %。  相似文献
5.
紫甘薯花色苷生产中紫薯蛋白的分离与富集   总被引:1,自引:1,他引:0  
为了将紫甘薯色素提取液中的花色苷与蛋白分离,选择不同型号的大孔吸附树脂对紫甘薯色素提取液进行了吸附与解吸实验,筛选出特异性吸附提取液中色素的树脂。并利用大孔吸附树脂对流出液中紫甘薯蛋白进行富集。实验结果表明:ADS-7型树脂能有效将提取液中的花色苷与蛋白分离,分离程度达70%以上;流出液以1 BV/h、2 mg/mL流经树脂D3520,以pH值为3.0,浓度80%,4倍柱床体积的乙醇为洗脱剂,洗脱流速0.8 BV/h,紫甘薯蛋白得率在60%以上。  相似文献
6.
国内甘薯糖蛋白研究进展   总被引:1,自引:0,他引:1  
介绍了国内近年来在甘薯糖蛋白结构、生理活性及提取分离方面的研究进展,以期推动我国甘薯研究的进一步发展,加快我国甘薯资源的开发利用.  相似文献
7.
Effects of oxidative browning inhibitors on sweet potato protein (SPP) recovery and quality were studied. Oxidative browning inhibitors successfully decreased sweet potato oxidative browning, but reduced both SPP extractability and recovery. Ultrafiltration/diafiltration processed sweet potato (UDSP) protein (at pH 4, 6 and 7) showed significantly (p < 0.05) higher yield, purity, solubility, thermal stability and amino acid constituents than that of isoelectrically precipitated sweet potato (IPSP) protein (at pH 4). The yield of UDSP proteins was more than twice that of IPSP protein. Denaturation temperature (Td), enthalpy change (ΔH) and solubility (at pH 3 and 8) of UDSP proteins were in the ranges 82.89–90.29 °C, 6.34–11.35 (J/g) and 71.4–94.2%, respectively, while that of IPSP protein were 85.27 °C, 2.35 (J/g) 31.2% and 55.5%, respectively. Ratio of SPP essential amino acid to the total amino acid ratio ranged from 0.49 to 0.51. SPP in vitro digestibility and digestibility-corrected amino acid score (PDCAAS) ranged 70–80.7% and 44.79–51.08%, respectively.  相似文献
8.
The effect of protein concentrations (0.1, 0.25, 0.5, 1.0, 1.5 and 2.0% w/v) and oil volume fractions (5, 15, 25, 35 and 45% v/v) on properties of stabilized emulsions of sweet potato proteins (SPPs) were investigated by use of the emulsifying activity index (EAI), emulsifying stability index (ESI), droplet size, rheological properties, interfacial properties and optical microscopy measurements at neutral pH. The protein concentration or oil volume fraction significantly affected droplet size, interfacial protein concentration, emulsion apparent viscosity, EAI and ESI. Increasing of protein concentration greatly decreased droplet size, EAI and apparent viscosity of SPP emulsions; however, there was a pronounced increase in ESI and interfacial protein concentration (P < 0.05). In contrast, increasing of oil volume fraction greatly increased droplet size, EAI and emulsion apparent viscosity of SPP emulsions, but decreased ESI and interfacial protein concentration significantly (P < 0.05). The rheological curve suggested that SPP emulsions were shear-thinning non-Newtonian fluids. Optical microscopy clearly demonstrated that droplet aggregates were formed at a lower protein concentration of <0.5% (w/v) due to low interfacial protein concentration, while at higher oil volume fractions of >25% (v/v) there was obvious coalescence. In addition, the main components of adsorbed SPP at the oil–water interface were Sporamin A, Sporamin B and some high-molecular-weight aggregates formed by disulfide linkage.  相似文献
9.
采用胃蛋白酶水解甘薯蛋白制备血管紧张素转化酶(ACE)抑制肽,通过四元二次回归正交旋转组合设计,考察底物浓度、酶与底物浓度比、pH值、温度对ACE抑制率的影响,并确定最优酶解工艺参数,最终建立了ACE抑制率与各影响因素的回归模型。在此基础上,确定了胃蛋白酶水解甘薯蛋白的最适条件为:底物浓度2.3%、酶与底物浓度比3.7%、pH2.3、温度37℃、时间8h,采用该优化工艺,得到ACE抑制率最大为78.37%的水解产物。为开发防治高血压的保健食品提供了理论依据。  相似文献
10.
甘薯糖蛋白是近年来在甘薯中发现的一种新的生物活性物质,具有重要的营养功能和潜在的医疗保健作用,它是一种宝贵的植物蛋白资源。主要综述了国内外甘薯糖蛋白的提取纯化方法、生理活性方面的研究新进展.以期对甘薯糖蛋白进一步的开发利用提供帮助。  相似文献
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