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不同干燥方式对大豆浓缩蛋白溶解度和结构影响 被引量：3

The effects of different drying process on solubility and structure of ALSPC
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摘要 采用不同干燥方式,分别对一次醇洗、二次醇洗大豆浓缩蛋白进行脱溶处理,考察不同脱溶条件,着重对大豆浓缩蛋白在水中、6M尿素溶液及1%SDS溶液中溶解度进行测定;并通过对游离巯基测定及DSC对蛋白热稳定性研究,探讨SPC溶解度与其结构之间关系。 Study on the effects of different drying process on the aqueous alcohol-washed soy protein concentrate （ ALSPC ）. The SPC are prepared with one - time or two - time leaching. This article also studied the SPC solubility in water, 6M urea solution and 1% SDS solution. The relationship between solubility and structure were studied through free-SH and DSC.
作者 毕万里 华欲飞
机构地区 江南大学食品学院
出处 《粮食与油脂》 2008年第1期24-26,共3页 Cereals & Oils
基金 "十一五"国家重点科技支撑计划"大豆优质蛋白与高纯磷脂开发与产业化示范"(2006BAD05A08)
关键词 大豆浓缩蛋白 干燥 溶解度 soy protein concentrate drying solubility
分类号 TS201.21 [轻工技术与工程—食品科学]
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参考文献5

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共引文献37

同被引文献47

  • 1王寅,张坤,赵晋.黑豆的营养价值及在食品中的开发应用[J].中国食品添加剂,2007,18(6):132-135. 被引量：57
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  • 10丛建民.黑豆的营养成分分析研究[J].食品工业科技,2008,29(4):262-264. 被引量：96

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粮食与油脂
2008年 第1期

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