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Modification of Cottonseed Protein Based on Physical Methods

机译:基于物理方法的棉籽蛋白修饰

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摘要

Oil crop is one of the major protein sources for feed and food in China.China is rich in cotton seeds,and cottonseed meal contains 30% to 50% protein after oil extraction.However,cottonseed proteins have poor functions after extracting with alcohol and alkaline solutions.In this research,the extraction and the functional properties of cottonseed proteins have been studied extensively.Three physical modified methods including heating,ultrasonic and microwave were used to improve the solubility and other properties,in order to find the potential application of cottonseed proteins in food industry.%我国是世界产棉第一大国,榨油后的棉籽粕占植物粕总含量的30%,棉籽粕中蛋白含量在30%~50%左右,在蛋白资源匮乏的今天,棉籽蛋白是一种亟待开发的重要蛋白资源.本课题主要以棉籽粕为原料,运用醇洗法和碱溶酸沉法在脱除棉酚的同时制备棉籽蛋白,研究棉籽蛋白的功能特性,并采用水浴加热、超声波、微波三种物理方法对其进行改进,通过提高溶解性,改善其他功能特性,扩大其在食品中的应用范围,为促进棉籽蛋白在食品领域内的应用提供一些理论依据和试验参考.
机译:Oil crop is one of the major protein sources for feed and food in China.China is rich in cotton seeds,and cottonseed meal contains 30% to 50% protein after oil extraction.However,cottonseed proteins have poor functions after extracting with alcohol and alkaline solutions.In this research,the extraction and the functional properties of cottonseed proteins have been studied extensively.Three physical modified methods including heating,ultrasonic and microwave were used to improve the solubility and other properties,in order to find the potential application of cottonseed proteins in food industry.%我国是世界产棉第一大国,榨油后的棉籽粕占植物粕总含量的30%,棉籽粕中蛋白含量在30%~50%左右,在蛋白资源匮乏的今天,棉籽蛋白是一种亟待开发的重要蛋白资源.本课题主要以棉籽粕为原料,运用醇洗法和碱溶酸沉法在脱除棉酚的同时制备棉籽蛋白,研究棉籽蛋白的功能特性,并采用水浴加热、超声波、微波三种物理方法对其进行改进,通过提高溶解性,改善其他功能特性,扩大其在食品中的应用范围,为促进棉籽蛋白在食品领域内的应用提供一些理论依据和试验参考.

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