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SPI热变性后SH基含量变化与其酶解关系研究
Study on relationship between the changes of SH group content and the enzymatic hydrolysis of thermal-denatured SPI
【摘要】 通过正交实验研究亚硫酸钠和热变性对SPI分散体系的 预处理时,亚硫酸钠浓度、热处理温度及处理时间这三个 因素对SPI水解的影响程度,以-SH含量变化为SPI变 性展开后聚集程度的指标,以游离氨基酸和TCA可溶性 氮得率为酶解程度指标,结果表明,在一定的实验条件 下,TCA可溶性氮与-SH基含量呈线性关系。
【Abstract】 ln this article, an orthogonal test was designed to study the effects of Na2SO3 concentration, heating temperature and the heating time on the enzymatic hydrolysis of Soy Protein Isolate (SPI). A linear relationship between the degree of thermal denaturation that was measured by free thiol group (-SH group) and the degree of hydrolysis that was determined either by free amino acids or by TCA-soluble nitrogen.
【基金】 广东省自然科学基金项目(031348)广东省农业重大攻关项目(A20302)
- 【文献出处】 食品工业科技 ,Science and Technology of Food Industry , 编辑部邮箱 ,2005年01期
- 【分类号】TS201
- 【被引频次】4
- 【下载频次】141