首页> 外文学位 >Effects of glycinin, beta-conglycinin, their subunits and storage conditions on tofu sensory characteristics.

【24h】

Effects of glycinin, beta-conglycinin, their subunits and storage conditions on tofu sensory characteristics.

机译：大豆球蛋白，β-伴大豆球蛋白，其亚基和储存条件对豆腐感官特性的影响。

获取原文

获取原文并翻译 | 示例

页面导航

摘要
著录项
相似文献
相关主题

摘要

Seven varieties of soybeans were selected: Vinton 81, LS 201, A8926, Pioneer 9202, NK 2026, NK 2303, and Latham 650. Vinton 81, LS 201, and Pioneer 9202 are commonly used for human foods and other varieties are usually used for oil production.;The seven soybean varieties were different in their proximate chemical compositions and soy protein subunit composition. Glycinin subunits (A;Soybean quality changed during storage (35

机译：选择了七个大豆品种：Vinton 81，LS 201，A8926，Pioneer 9202，NK 2026，NK 2303和Latham650。Vinton 81，LS 201和Pioneer 9202通常用于人类食品，而其他品种通常用于七个大豆品种的主要化学组成和大豆蛋白亚基组成不同。甘氨酸亚基（A;大豆在储存过程中质量发生变化（35

著录项

作者
Chen, Hui-Ping.;
展开▼
作者单位

Iowa State University.;

展开▼
授予单位 Iowa State University.;
学科 Agriculture Food Science and Technology.
学位 Ph.D.
年度 1993
页码 105 p.
总页数 105
原文格式 PDF
正文语种 eng
中图分类
关键词

相似文献

外文文献
中文文献
专利

1. A Circular Dichroism and Fluorescence Spectrometric Assessment of Effects of Selected Chemical Denaturants on Soybean (Glycine max L.) Storage Proteins Glycinin (11S) and beta-Conglycinin (7S) [J] . K. W. CLARA SZE, HARSHAL H. KSHIRSAGAR, MAHESH VENKATACHALAM Journal of Agricultural and Food Chemistry . 2007,第21期

机译：圆二色谱和荧光光谱法评估所选化学变性剂对大豆（Glycine max L.）存储蛋白大豆球蛋白大豆球蛋白大豆球蛋白（11S）和β-伴大豆球蛋白（7S）的影响
2. The effects of diets containing standard soybean oil, soybean oil enhanced with conjugated linoleic acids, menhaden fish oil, or an algal docosahexaenoic acid supplement on channel catfish performance, body composition, sensory evaluation, and storage characteristics. (Special Section: Lipids in aquaculture nutrition and physiology II.) [J] . Faukner J., Rawles S. D., Proctor A., North American Journal of Aquaculture . 2013,第2期

机译：含有标准豆油，用共轭亚油酸增强的豆油，menhaden鱼油或藻类二十二碳六烯酸补充剂的日粮对channel鱼性能，身体成分，感官评估和贮藏特性的影响。（特别部分：水产养殖营养和生理学中的脂质II。）
3. Effects of storage conditions on hazelnut (Corylus avellana L.) textural characteristics. [J] . Ghirardello D., Rolle L., Zeppa G. Acta Horticulturae . 2009,第845期

机译：贮藏条件对榛子（Corylus avellana L.）质地特性的影响。
4. Isolation and Adhesion Properties of Soybean beta-Conglycinin Subunits [C] . Xiaoqun Mo, Donghai Wang, X. Sunsan Sun Annual International Meeting of the American Society of Agricultural and Biological Engineers . 2009

机译：大豆β-甘氨酸蛋白亚基的分离和粘附性能
5. Effects of processing on soybean glycinin, beta-conglycinin, isoflavones, and saponins. [D] . Rickert, David Alan. 2003

机译：加工对大豆大豆球蛋白，β-伴大豆球蛋白，异黄酮和皂苷的影响。
6. Effects of glycinin basic polypeptide on sensory and physicochemical properties of chilled pork [O] . Ying-Qiu Li, Man Hao, Jie Yang, 2016

机译：大豆球蛋白基本多肽对凉拌猪肉的感官和理化特性的影响
7. Effects of glycinin, b-conglycinin, their subunits and storage conditions on tofu sensory characteristics [O] . Chen, Hui-Ping 1993

机译：大豆球蛋白，β-伴大豆球蛋白及其亚基和贮藏条件对豆腐感官特性的影响
8. Effects of Packaging conditions on the Sensory Quality of Trail Mix after Storage [R] . Shaw, C. P., Nattress, D. T. 1996

机译：包装条件对贮藏后混合料感官品质的影响

Effects of glycinin, beta-conglycinin, their subunits and storage conditions on tofu sensory characteristics.

摘要

著录项

相似文献

相关主题

期刊订阅