|
|||||
|
|
| 酱油熟料消化中蛋白质热变性的研究 | |
| 引用本文： | 黄勇,高冰,赵向东. 酱油熟料消化中蛋白质热变性的研究[J]. 中国酿造, 2005, 0(11): 30-32 |
| 作者姓名： | 黄勇 高冰 赵向东 |
| 作者单位： | 1. 武汉市标准化与信息分类编码研究所,湖北,武汉,430015 2. 武汉市鑫宏食品酿造科研所,湖北,武汉 3. 山东北方发酵研究所,山东,济南,272000 |
| 摘 要： | 综述了酱油生产过程中蛋白质热变性机理及蛋白质热变性的变性种类及相关观点，通过蒸煮压力、时间、加水量、对酱油熟料消化中蛋白质的消化率、二级蛋白衍生物等的影响进行检测，研究蛋白质热变性对酱油生产的影响。 |
| 关 键 词： | 蛋白质热变性 熟料消化 酱油 |
| 文章编号： | 0254-5071(2005)11-0030-03 |
| 修稿时间： | 2005-04-04 |
Study on protein heat-denature in digestion of cooked material of soy sauce |
|
| HUNG Yong,GAO Bing,ZHAO Xiang-dong. Study on protein heat-denature in digestion of cooked material of soy sauce[J]. China Brewing, 2005, 0(11): 30-32 | |
| Authors: | HUNG Yong GAO Bing ZHAO Xiang-dong |
| Affiliation: | HUNG Yong1,GAO Bing2,ZHAO Xiang-dong3 |
| Abstract: | The mechanism,variety and correlate viewpoint of protein heat-denature in the process of soy sauce production were studied.The effect of protein heat-denature on soy sauce production by detecting the impact on steam pressure,time,amount of water,protein digestibility of cooked material and secondary ramification of protein were researched. |
| Keywords: | protein heat-denature digestion of cooked material soy sauce |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |