排序方式: 共有46条查询结果,搜索用时 0 毫秒
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以大豆为原料,提取7S球蛋白,并采用碱性蛋白酶对其进行限制性酶解,控制其水解度,得到水解度为3%、6%、9%、12%、15%的酶解产物,将酶解产物与猪肉糜混合制备猪肉肠,分析添加不同水解度的酶解产物所形成的猪肉糜凝胶的化学作用力的变化。结果表明:静电作用与猪肉糜凝胶强度相关性不显著,不是维持猪肉糜凝胶网络结构的主要作用力;疏水作用与猪肉糜凝胶的回复性和咀嚼性呈现极显著的正相关性;氢键与猪肉糜凝胶的弹性呈现极显著的正相关性,二硫键与猪肉糜凝胶的弹性、内聚性和回复性呈现显著的正相关性。提示:氢键、疏水作用、二硫键是维持猪肉糜凝胶网络结构的主要作用力。扫描电镜图谱显示:随着添加的酶解产物水解度的增大,所形成的凝胶网络结构逐渐紧密,且比较均匀,无明显的空洞,猪肉糜凝胶的网络结构得到显著改善。 相似文献
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Khaled A. Khatib Thomas J. Herald & Pedro L. Muiño 《International Journal of Food Science & Technology》2005,40(5):545-555
Fluorescence spectroscopy was used to differentiate between β‐conglycinin (βC) and glycinin (G) fractions that were isolated from four food grade soybean varieties (Glycine max var. K1430, Hutcheson, K93‐90‐29, and KS4997) grown in the same location. The protein fractions were discriminated by using spectroscopic tryptophan fluorescence emission and synchronous scanning techniques that took advantage of the sensitivity of the chromophore to changes in the protein environment. The relative intensities of the βC and glycinin fluorescence ranged from 1.00 to 1.30 and 1.00 to 1.31 respectively. The intensities of the βC and glycinin synchronous fluorescence ranged from 1.00 to 1.45 and 1.00 to 1.30 respectively. The spectroscopic method proved to be an effective technique to differentiate between different soybean varieties. 相似文献
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S. Jung B. P. Lamsal V. Stepien L. A. Johnson P. A. Murphy 《Journal of the American Oil Chemists' Society》2006,83(1):71-78
This study investigated the potential of enzymes to increase soy protein extractability without causing protein degradation.
The aqueous extraction of protein was performed from defatted soy flakes on a laboratory-and pilot-plant scale. Yields of
protein and reducing sugars were determined in the alkali extracts obtained with cellulases and pectinase, added alone or
as cocktails. Using 5% (wt/g of protein) Multifect pectinase resulted in the best improvement of protein yields, which were
50 and 17% greater than the controls in laboratory- and pilot-plant-scale trials, respectively. This enhanced protein extraction
was accompanied by an increased reducing sugar content in the aqueous extract compared with the control. Under the conditions
tested, no enzyme cocktail markedly increased the protein yield compared with the use of single enzymes. The solubility curve
for Multifect pectinase-treated soy protein isolate (SPI) was typical of SPI at pH 2–10. Its foam stability significantly
improved, but the emulsification properties declined. Multifect pectinase markedly reduced the viscosity of SPI. SDS-PAGE
showed that the α’ and α subunits of β-conglycinin were modified, and glycoprotein staining showed that these modifications
were probably due to a protease secondary activity in the pectinase preparation. One cellulase and one pectinase were identified
as effective in modifying the protein and reducing sugar extractablity from the defatted soy flakes. 相似文献
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