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大豆11S和7S球蛋白对Alcalase凝固大豆蛋白性质的影响 被引量：1

Effects of 11S and 7S Globulins on the Clotting Properties of Soybean Protein by Alcalase
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摘要 通过对不同比例的11S与7S大豆蛋白在被碱性蛋白酶(Alcalalse)凝固过程中分子量和TPA参数的测定,表明在Alcalase凝固大豆蛋白过程中,11S球蛋白是形成凝胶的主要物质。
作者 栾广忠 程永强 鲁战会 李里特 辰巳英三
机构地区 中国农业大学食品科学与营养工程学院 日本农林水产省国际农林水产业研究中心
出处 《粮油加工与食品机械》 北大核心 2005年第9期56-58,共3页
基金 国家计委专项基金项目"中国食物安全与促进大豆产业发展研究" 中日国际合作项目"主要粮食的高度利用和加工技术"资助
关键词 Β-伴大豆球蛋白 大豆球蛋白 凝固 ALCALASE 流变学 TPA
分类号 TS221 [轻工技术与工程—粮食、油脂及植物蛋白工程]
  • 相关文献

参考文献8

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二级参考文献10

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共引文献17

同被引文献22

  • 1程闰达.大豆蛋白质在豆腐制作过程的变化[J].中国酿造,1993,12(4):8-12. 被引量：9
  • 2栾广忠,程永强,李里特,鲁战会.碱性蛋白酶Alcalase凝固豆乳过程的流变学特性变化[J].中国粮油学报,2006,21(2):90-95. 被引量：5
  • 3Kohyama K,Sano Y,Doi E.Rheological characteristics and gelation mechanism of tofu (soybean curd)[J].J.Agric.Food Chem.,1995,43(7):1808～1812.
  • 4Fuke Y,Sekiguchi M,Matsuoka H.Nature of stem bromelain treatment on the aggregation and gelation of soybean proteins[J].J.Food Sci.,1985,50(5):1283～1288.
  • 5Tang C-H,Wu H,Yu H-P,et al.Coagulation and gelation of soy protein isolates induced by microbial transglutaminase[J].J.Food Biochem.,2006,30(1):35～55.
  • 6Fukushima D.Intemal structure of 7S and 11S globulin molecules in soybean proteins[J].Cereal Chem.,1968,45 (3):203～224.
  • 7Puppo M C,A(n)ón M C.Structural properties of heat-induced soy protein gels as affected by ionic strength and pH[J].J.Agric.Food Chem.,1998,46(9):3583～3589.
  • 8Shimada K,Matsushita S.Effects of salts and denaturants on thermocoagulation of proteins[J].J.Agric.Food Chem.,1981,29(1):15～20.
  • 9Utsumi S,Kinsella J E.Forces involved in soy protein gelation:effects of various reagents on the formation,hardness and solubility of heat-induced gels made from 7S,11S,and soy isolate[J].J.Food Sci.,1985,50(5):1278～1282.
  • 10Circle S J,Meyer E W,Whitney R W.Rheology of soy protein dispeision.Effect of heat and other factors on gelation[J].Cereal Chem.,1964,41(3):157～172

引证文献1

二级引证文献15

粮油加工与食品机械
2005年 第9期

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