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R. Ponnampalam J. Delisle Y. Gagne J. Amiot 《Journal of the American Oil Chemists' Society》1990,67(8):531-536
Rapeseed flour was acylated to various degrees with acetic and succinic anhydrides to produce acetylated rapeseed protein
concentrates (SRPC) and succinylated rapeseed protein concentrates (SRPC), respectively. With both acylating agents, approximately
5–82% (ARPC-5 to ARPC-82) and 5–56% (SRPC-5 to SRPC-56) of ε-amino groups of lysine were acylated. Changes in functional properties
were monitored; nitrogen solubility, emulsifying properties and specific viscosity were improved by acylation. The effects
on functional properties were more pronounced with succinylation than acetylation. The nutritive value of succinylated rapeseed
protein concentrates was determined and compared with those of unmodified rapessed protein concentrate and rapessed flour.
Succinylation reduced the availability of lysine and decreased (p<0.05) the net protein ratio (NPR) and apparent digestibility
coefficient (ADC) of nitrogen in rapessed protein concentrates. Supplementation of SRPC with lysine improved the NPR compared
to that of SRPC-56. 相似文献
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