[1] 韩志萍.大扁杏仁挥发油化学成分的气相色谱一质谱分析[J]. 安微农业科学, 2008, 36(23):9831-9833.[2] 宋日钦,王建中.苦杏仁开发利用的前景[J]. 食品科学, 2006, 31(1):68-70.[3] 钱建华, 何余堂, 刘贺, 等.(渤海大学).一种从扁杏仁中提取油脂的生物学方法:中国,200910220588[P].http:// zhuanli.baidu.com/ pages/ sipo/ 20091022/5/94ee5d1251e459060690b156a59023a3_0.html[4] Zhang, S.B., Z. Wang,S.Y. Xu.Optimization of the Aqueous Enzymatic Extraction of Rapeseed Oil and Protein Hydrolysates[J]. Journal Of The American Oil Chemists' Society, 2007, 84(1):97-105.[5] Moreau, R.A., L.C. Dickey, D.B. Johnston, et al.A Process for the Aqueous Enzymatic Extraction of Corn Oil from Dry Milled Corn Germ and Enzymatic Wet Milled Corn Germ (E-Germ)[J]. Journal Of The American Oil Chemists' Society, 2009, 86(5):469-474.[6] Jiang, L., D. Hua, Z. Wang, et al.Aqueous enzymatic extraction of peanut oil and protein hydrolysates[J]. Food and Bioproducts Processing, 2010, 88(2-3):233-238.[7] 李新华, 闫荣. 辽西大扁杏杏仁蛋白的组成及碱法提取工艺的研究[J]. 食品科技, 2009, 34(5):132-135.[8] Sze-Tao, K.W.C.,S.K. Sathe.Functional properties and in vitro digestibility of almond (Prunus dulcis L.) protein isolate[J]. Food Chemistry, 2000, 69(1):153-160.[9] Dryáková, A., A. Pihlanto, P. Marnila, et al.Antioxidant properties of whey protein hydrolysates as measured by three methods[J]. European Food Research and Technology, 2010, 230(6):865-874.[10] 张君慧. 大米蛋白抗氧化肽的制备、分离纯化和结构鉴定[D].无锡:江南大学,2009.[11] Favaro-Trindade, C.S., A.S. Santana, E.S. Monterrey-Quintero, et al.The use of spray drying technology to reduce bitter taste of casein hydrolysate[J]. Food Hydrocolloids, 2010, 24 (4):336-340.[12] Kurozawa, L.E., K.J. Park,M.D. Hubingera.Spray Drying of Chicken Meat Protein Hydrolysate: Influence of Process Conditions on Powder Property and Dryer Performance[J]. Drying Technology 2011, 29(2): 163-173.[13] Li, Y., B. Jiang, T. Zhang, et al.Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH)[J]. Food Chemistry, 2008, 106 (2): 444-450.[14] Mendis, E., N. Rajapakse,S.-K. Kim.Antioxidant Properties of a Radical-Scavenging Peptide Purified from Enzymatically Prepared Fish Skin Gelatin Hydrolysate[J]. Journal of Agriculture and Food Chemistry, 2005, 53(3):581-587.[15] 贾俊强, 马海乐, 曲文娟, 等. 超声预处理大米蛋白制备抗氧化肽[J]. 农业工程学报, 2008, 24(8):288-295.[16] 丁玉松, 马龙. 不同干燥方法对葡萄籽提取物抗氧化活性影响的实验研究[J]. 新疆医科大学学报, 2007, 30(6):578-580.[17] 程燕锋, 杨公明, 王娟, 等. 喷雾干燥工艺对香蕉抗性淀粉保留率的影响[J]. 农业工程学报, 2008, 24(6):282-286.[18] 刘贺, 朱丹实, 徐学明, 等. 低酯桔皮果胶凝胶全质构参数及持水性响应面分析[J]. 食品科学, 2009, 30(3):81-87.[19] 苏东晓, 张名位, 侯方丽, 等. 速溶龙眼粉加工的酶解提取与喷雾干燥工艺优化[J]. 农业工程学报, 2009, 25(8):268-274.[20] 吴金鸿, 王璋, 许时婴. 采用大孔吸附树脂提纯乙醇分级的丝胶肽及其抗氧化活性的研究[J]. 食品工业科技, 2008, 29(1):149-154. |