Enzymatic modification is an effective way to improve soy protein’s functionality. Past enzymic modification research focused on effects of reaction conditions. In this paper,“trasition state SPI”which means partly denatured proteins were made and hydrolyzed. We tried to find out substrate’s effect on enzyme hydrolysis and choose the appropriate SPI for reaction. On the basis of these results, we could optimize the right technologic conditions with a view of functionality of the product.
It show...
| 
点击下列相关研究机构和相关文献作者，可以直接查到这些机构和作者被《中国知识资源总库》收录的其它文献，使您全面了解该机构和该作者的研究动态和历史。
