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自旋滴体积法测定大豆蛋白界面吸附 被引量:2

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摘要 主要研究了用自旋滴体积法测定低界面张力乳状液体系(茴香油-水)中大豆蛋白在界面的吸附。用此法可以观察到大豆蛋白和大豆水解蛋白在界面吸附过程中的差异。
出处 《无锡轻工大学学报(食品与生物技术)》 CSCD 1997年第2期55-58,共4页 Journal of Wuxi University of Light Industry
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  • 1Hermansson A M. Methods of studying functional characteristics of vegetable proteins [J]. J. Am. Oil Chem. Soc., 1979, 56(3) :221 - 227.
  • 2Wolf W J. Soybean proteins: their functional, chemical and physical properties [J].Journal of Agricultural and Food Chemistry, 1970,45:656 - 660.
  • 3Leandros P V outsinas, Elaine Cheung, Shuryo Nakai. Relationships of hydrophobicity to emulsifying properties of heat denatured proteins[J]. Journal of Food Science, 1983,48: 26 - 32.
  • 4Nakai S J.Structure-function relationships of food proteins with an emphasis on the importance of protein hydrophobicity[J].Journal of Agricultural Food Chemistry, 1983,31:676 - 683.
  • 5Pearce K N,Kinsella J E.Emulsifying properties of proteins:evaluation of a turbidimetric technique[J]. Journal of Agricultural Food Chemistry, 1978,26:716 - 723.
  • 6Jean-Luc Courthaudon,Jean-Michel Girardet, Sabine Campagne. Surface active and emulsifying properties of casein micelles compared to those of sodium caseinate[J]. International Dairy Journal, 1999, (9) :411 - 412.
  • 7蔡立志,宋玉兰,黄丽卿.大豆蛋白的乳化功能及表征研究[J].食品科学,1999,20(10):20-24. 被引量:42

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