食品科学 ›› 2000, Vol. 21 ›› Issue (1): 13-16.
• 基础研究 • 上一篇 下一篇
崔莉,葛文光
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CUI Li, GE Wen-Guang
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摘要: 分离出核桃蛋白质,测定了核桃蛋白质的变性温度为67.05,并研究了核桃蛋白质的溶解性和乳化性,解释了核桃蛋白质的溶争性和乳化性在不同条件下的规律变化。
关键词: 核桃蛋白质, 溶解性, 乳化性
Abstract: The solubility; and emusifying properties of walnut protein were investilated and its denaturing temperature was measured measured. The regular changes of the above properties of the isolated protein under different condition were explained.
Key words: walnut protein, solubility and emusifying properties
崔莉, 葛文光. 核桃蛋白质功能性质的研究[J]. 食品科学, 2000, 21(1): 13-16.
CUI Li, GE Wen-Guang. [J]. FOOD SCIENCE, 2000, 21(1): 13-16.
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