摘要
以大豆浓缩蛋白分散时间和分散稳定时间为主要指标,研究大豆浓缩蛋白经过Alcalase酶低限度酶水解后,分散时间和分散稳定时间变化情况,并考察低限度酶水解对分子量分布影响。
Dispersion time and dispersion stabilization of soy protein concentrate were determination after limited enzymatic hydrolysis by Alcalase, These two parameters, were studied for the change of dispersion properties and molecular weight profiles of soy protein with the limited degree of hydrolysis.
出处
《粮食与油脂》
2008年第6期20-23,共4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度磷脂开发与产业化示范"(2006BAD05A08)
关键词
大豆浓缩蛋白
分散性
低限度酶解
soy protein concentrate
dispersion property
limited enzymatic hydrolysis
