[1] 吴姣.米渣蛋白改性和改性产物的乳化性及应用的研究[D].南昌大学, 2007.
[2]DU Y, SHI S, JIANG Y, et al.Physicochemical properties and emulsion stabilization of rice dreg glutelin conjugated with κ-carrageenan through Maillard reaction[J].Journal of the Science of Food and Agriculture, 2013, 93(1):125-133
[3] 刘骥.淀粉糖副产品制备米渣浓缩蛋白及酶法增溶技术的研究[D].江南大学, 2004.
[4] 荣先萍.米渣蛋白成分分析及蛋白提取研究[D].江南大学, 2011.
[5] 陆钫.美拉德反应改进大米蛋白功能性质的研究[D].江南大学, 2008.
[6]ZHAO Q, XIONG H, SELOMULY C, et al.Enzymatic hydrolysis of rice dreg protein: effects of enzyme type on the functional properties and antioxidant activities of recovered proteins[J].Food Chemistry, 2012, 134(3):1360-1367
[7]ZHAO Q, SELOMULY C, WANG S, et al.Enhancing the oxidative stability of food emulsions with rice dreg protein hydrolysate[J].Food Research International, 2012, 48(2):876-884
[8] 王素芳.米渣蛋白复合酶法改性工艺研究[D].南昌大学, 2015.
[9] 杜研学, 史苏华, 熊华,等.米渣谷蛋白卡拉胶糖基化改性及功能性质[J].食品科学, 2011, (16):11-15
[10] 朱小燕, 毛锦远, 赵强,等.谷氨酰胺转氨酶对米渣蛋白糖基化反应产物结构和流变性的影响[J].现代食品科技, 2016, (3):98-105
[11]DEJONG G A H, KOPPELMAN S J.Transglutaminase catalyzed reactions: impact on food applications[J].Journal of Food Science, 2002, 67(8):2798-2806
[12]RENZETTI S, DAL BELLO F, ARENDT E K.Microstructure,fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase[J].Journal of Cereal Science, 2008, 48(1):33-45
[13]RENZETTI S, BEHR J, VOGEL R F, et al.Transglutaminase treatment of brown rice flour: A chromatographic,electrophoretic and spectroscopic study of protein modifications[J].Food Chemistry, 2012, 131(4):1076-1085
[14]TRUONG V D, CLARE D A, CATIGNANI G L, et al.Cross-Linking and rheological changes of whey proteins treated with microbial transglutaminase[J].Journal of Agricultural and Food Chemistry, 2004, 52(5):1170-1176
[15]FLANAGAN J, SINGH H.Conjugation of sodium caseinate and gum arabic catalyzed by transglutaminase[J].Journal of Agricultural and Food Chemistry, 2006, 54(19):7305-7310
[16]JIANG S J, ZHAO X H.Transglutaminase-induced cross-linking and glucosamine conjugation of casein and some functional properties of the modified product[J].International Dairy Journal, 2011, 21(4):198-205
[17]JIANG S J, ZHAO X H.Transglutaminase-induced cross-linking and glucosamine conjugation in soybean protein isolates and its impacts on some functional properties of the products[J].European Food Research and Technology, 2010, 231(5):679-689
[18]FENG X L, LIU H Z, SHI A M, et al.Effects of transglutaminase catalyzed crosslinking on physicochemical characteristics of arachin and conarachin-rich peanut protein fractions[J].Food Research International, 2014, 62(0):84-90
[19] OLIVER C M, MELTON L D, STANLEY R A.Creating proteins with novel functionality via the mailard reaction: A Review.[J].Critical Reviews in Food Science and Nutrition, 2006, 46(4):337-350
[20]LIU J H, RU Q M, DING Y T.Glycation a promising method for food protein modification: Physciochemical properties and structure,a review[J].Food Research International, 2012, 49(1):170-183
[21]ZHUO X Y, QI J R, YIN S W, et al.Formation of soy protein isolate-dextran conjugates by moderate Mailard reaction in macromolecular crowding conditions[J].Journal of the Science of Food and Agriculture, 2013, 93(2):316-323
[22]LI Y, LU F, LUO C R, et al.Functional properties of the Maillard reaction products of rice protein with sugar[J].Food Chemistry, 2009, 117(1):69-74
[23] PEARCE K N, KINSELLA J E.Emulsifying Properties of Proteins: Evaluation of a Turbidimetric Technique[J].Journal of Agricultural and Food Chemitry, 1978, 26(3):716-723
[24] ZHAO G L, LIU Y, ZHAO M M, et al.Enzymatic hydrolysis and their effects on conformational and functional properties of peanut protein isolate[J].Food Chemistry, 2012, 127:1438-1444
[25]LI Y, ZHONG F, JI W, et al.Functional properties of Maillard reaction products of rice protein hydrolysates with mono-,oligo- and polysaccharides[J].Food Hydrocolloids, 2013, 30(1):53-60
[26]KATO A, NAKAI S.Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins[J].Biochimica et Biophysica Acta (BBA)-Pro tein Structure, 1980, 624(1):13-20
[27]雷莉,赵强,范婷等.高压微射流处理对白木通籽分离蛋白结构及流变性质的影响[J].现代食品科技, 2015, 31(2):145-150
[28] LEI L, ZHAO Q, C Selomulya, et al. .The effect of deamidation on the structural, functional, and rheological properties of glutelin prepared from Akebia trifoliata var. australis seed[J].Food Chemistry, 2015, 178:96-105
[29] 纪崴.酶法及美拉德反应改进大米蛋白功能性质的研究[D].江南大学, 2009.
[30]CAILLARD R, REMONDETTO G, SUBIRADE M.Rheological investigation of soy protein hydrogels induced by Maillard-type reaction[J].Food Hydrocolloids, 2010, 24(1):81-87
|