搜索结果: 1-11 共查到“食品科学技术 soy protein”相关记录11条 . 查询时间(0.062 秒)
Effect of microwave modification on mechanical properties and structural characteristics of soy protein isolate and zein blended film
protein film protein modification breaking strength fracturing distance structural characteristics
2016/5/11
Soy protein isolate (SPI) and zein were blended at different ratios, and native and microwave-modified films were prepared at pH 12 in an ethanol/water (20 : 80) mixture. The effect of the...
Production of Hydrolysates by Actinomucor elegans During Soy Protein Deep-liquid Fermentation
Actinomucor elegans Soy Protein Deep-liquid Fermentation
2016/6/2
Production of hydrolysates by Actinomucur elegans during soy-protein deep-liquid fermentation was a promising prospects for future applications in the protein hydrolysate industry. And the optimal inc...
Effect of different rice starches, inulin, and soy protein on microstructural, physical, and sensory properties of low-fat, gluten, and lactose free white sauces
low-calorie food nutritive food microstructure viscosity stability
2014/2/24
The microstructural, physical, and sensory properties of low-fat sauces made with different rice starches, soy protein ,and inulin were analysed in order to obtain sauces suitable for celiac and lacto...
Effect of microwave thawing on microstructure and physicochemical stability of low fat white sauces made with soy protein
Confocal laser scanning microscopy (CLSM) microwave heating SDS-PAGE soy protein isolate starch
2014/2/24
The microstructural and physicochemical stability of white sauces made with soy protein and modified waxy maize starch was evaluated after subjecting them to a freezing-thawing process in a convention...
Physicochemical properties of soy protein isolates-acacia gum conjugates
soy protein isolates Acacia gum (GA) graft reaction emulsifying properties solubility
2014/2/25
Protein-polysaccharide conjugates were generally prepared by dry-heating. However, it was time-consuming and the sample gained was inhomogeneous. A faster way of preparing protein-polysaccharide conju...
Effects of Microbial Transglutaminase for Gelation of Soy Protein Isolate during Cold Storage
soy protein gel formation cold storage
2009/6/17
On gelation of soy protein isolate during cold storage, strength, deformation, elasticity E0 and Newtonian viscosity ηN of the gels greatly increased with addition of one unit/g protein of microbial t...
Optimization of Emulsifying Activity of Soy Protein Isolate Using Computer-Aided Techniques
random-centroid optimization emulsion soy protein isolate
2009/6/17
The random-centroid optimization (RCO) method using computer was applied to determine the optimum conditions of the emulsifying activity of soy protein isolate. Levels of factors including the tempera...
Improvement in the Intestinal Absorption of Soy Protein By Enzymatic Digestion to Oligopeptide in Healthy Adult Men
soy protein 11S globulin peptide absorption
2009/5/20
In this study, we compared the intestinal absorption from different sources with the same amino acid composition (protein, peptide, and amino acid mixture) by measuring changes in serum concentrations...
Preparation and Characterization of Soy Protein Based Edible/Biodegradable Films
Soy protein films plasticizers co-plasticizers edible films biodegradable films
2008/11/5
Soy Proteins Isolate (SPI) based films were prepared. The various factors affecting the formation of these films were studied by measuring the physical (thickness and surface density), chemical (moist...
Development of a New Soy Protein Fermented Food Employing Chungkuk-jang Starter
elastase itohiki-natto fermented soy protein foods textured soy protein
2010/11/23
A new fermented soy protein (SP) food was manufactured, employing a new starter, Bacillus subtilis (natto), isolated from jang. The new fermented SP food manufactured with textured soy protein and tri...
Changes in Soy Protein during Heating Analyzed by Pressure Rheometry
texture viscoelastic extrusion protein
2010/11/23
Changes in the viscoelastic storage modulus (G') of a soybean flour dough (42% moisture content) during heating at constant temperature in the range of 60 to 190°C were followed by pressure rheometry ...