首页> 美国卫生研究院文献>Food Science and Biotechnology >Effects of ultrasonic treatment on the gel properties of microbial transglutaminase crosslinked soy whey and soy–whey proteins

【2h】

Effects of ultrasonic treatment on the gel properties of microbial transglutaminase crosslinked soy whey and soy–whey proteins

机译：超声处理对微生物转谷氨酰胺酶交联的大豆乳清和大豆乳清蛋白的凝胶特性的影响

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

摘要
著录项
相似文献
相关主题

摘要

Effect of different ultrasonic power processing (0, 150, 300 and 450 W) on the textural properties and the water holding capacity (WHC) of MTGase-induced Soy protein isolate–Whey protein isolate (S–W) mixed protein single Soy protein isolate (SPI) and single Whey protein isolate (WPI) gels

机译：不同超声功率处理（0、150、300和450 W）对MTGase诱导的大豆分离蛋白-乳清蛋白分离物（S-W）混合蛋白单一大豆分离物的质地和持水量（WHC）的影响（SPI）和单一乳清蛋白分离（WPI）凝胶

著录项

期刊名称 Food Science and Biotechnology
作者
Qiang Cui; Xibo Wang; Guorong Wang; Rui Li; Xiaodan Wang; Shuang Chen; Jingnan Liu; Lianzhou Jiang;
展开▼
作者单位

展开▼
年(卷),期 2019(28),5
年度 2019
页码 -1
总页数 10
原文格式 PDF
正文语种
中图分类生物学;
关键词
Soy protein isolate; Whey protein isolate; Ultrasonic; Gel properties; Microbial transglutaminase;

机译：大豆分离蛋白;乳清蛋白分离物;超声波;凝胶特性;微生物转谷氨酰胺酶;

相似文献

外文文献
中文文献
专利

1. Improving the gel properties of transgenic microbial transglutaminase cross- linked soybean-whey mixed protein by ultrasonic pretreatment [J] . Process Biochemistry . 2020,第Apra期

机译：超声波预处理改善转基因微生物转谷氨酰胺酶交联的大豆乳清混合蛋白的凝胶特性
2. Physicochemical properties and microstructures of soy protein isolate gels produced using combined cross-linking treatments of microbial transglutaminase and Maillard cross-linking [J] . Chee-Yuen Gan, Lai-Hoong Cheng, Azhar Mat Easa Food research international . 2008,第6期

机译：微生物转谷氨酰胺酶和美拉德交联的联合交联处理产生的大豆分离蛋白凝胶的理化性质和微观结构
3. Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads [J] . Lin Duanquan, Kelly Alan L., Maidannyk Valentyn, Food Hydrocolloids . 2021,第Jana期

机译：乳液凝胶通过乳清或大豆蛋白分离物对藻酸盐基乳液凝胶珠粒结构，力学性能和体外消化的影响
4. Mechanical Properties of Soy Protein Isolate and Whey Protein Concentrate-based Films [C] . Yupeng Gao, Zhe Wang, Yanqing Niu, International Conference on Environment Materials and Environment Management . 2012

机译：大豆蛋白分离物和乳清蛋白浓缩膜的力学性能
5. EFFECTS OF BLENDING AND MALEYLATION ON FUNCTIONAL PROPERTY CHANGES OF WHEY PROTEIN CONCENTRATE AND SOY PROTEIN ISOLATE (CHEMICAL MODIFICATION, ULTRAFILTRATION, PROTEINS). [D] . KIM, TAE WOONG. 1985

机译：掺混和乳化作用对乳清蛋白浓缩物和大豆蛋白分离物（化学修饰，超滤，蛋白）的功能性质变化的影响。
6. Soy versus whey protein bars: Effects on exercise training impact on lean body mass and antioxidant status [O] . Erin C Brown, Robert A DiSilvestro, Ari Babaknia, 2004

机译：大豆和乳清蛋白棒：对运动训练的影响对瘦体重和抗氧化剂状态的影响
7. Effects of ultrasonic treatment on the gel properties of microbial transglutaminase crosslinked soy, whey and soy–whey proteins [O] . Qiang Cui, Xibo Wang, Guorong Wang, 2019

机译：超声处理对微生物转谷氨酰胺酶交联大豆，乳清和大豆乳清蛋白凝胶性能的影响

Effects of ultrasonic treatment on the gel properties of microbial transglutaminase crosslinked soy whey and soy–whey proteins

摘要

著录项

相似文献

相关主题

期刊订阅