食品科学 ›› 2005, Vol. 26 ›› Issue (12): 45-48.
• 基础研究 • 上一篇 下一篇
齐军茹, 杨晓泉, 廖劲松, 彭志英
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QI Jun-Ru, YANG Xiao-Quan, LIAO Jin-Song, PENG Zhi-Ying
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摘要: 对干热反应制备大豆蛋白(SAPP)-多糖共价复合物的各种影响因素进行分析,得出在60℃、79%相对湿度(RH)条件下干热反应5d所得产物的功能特性改善最明显;并结合紫外光谱分析了反应前后蛋白及其复合物分子结构特征。
关键词: 大豆蛋白, 乳化活性, Maillard反应, 干热
Abstract: A functional soybean acid-precipitated protein(SAPP)-polysaccharide conjugate was prepared by dry-heated storage at 60℃ and 79% relative humidity for 5 days, and various factors affecting the maillard reaction of SAPP-polysaccharide were studied in a series of experiments. The molecular structure features of SAPP and its conjugated dextran were analyzed through the UV-spectrums.
Key words: SAPP, emulsifying properties, maillard, dry-heating
齐军茹, 杨晓泉, 廖劲松, 彭志英. 大豆蛋白与多糖的干热反应研究[J]. 食品科学, 2005, 26(12): 45-48.
QI Jun-Ru, YANG Xiao-Quan, LIAO Jin-Song, PENG Zhi-Ying. Study on Dry-heating Reaction of Soy Protein and Polysaccharide[J]. FOOD SCIENCE, 2005, 26(12): 45-48.
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