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过氧化物酶催化酪蛋白的交联反应优化与乳化性改善（Cross-linking of Casein by Peroxidase and Modification in Emulsifying Properties）
酪蛋白 辣根过氧化物酶 交联
2009/11/24
采用辣根过氧化物酶对酪蛋白进行酶促交联，并经SDS-聚丙烯酰胺凝胶电泳、光谱分析和毛细管电泳验证。利用毛细管电泳、面积归一化方法对交联酪蛋白进行分析并计算交联度；以交联度为指标、应用响应面分析法对交联条件优化，得出适宜的条件为：温度37℃、反应时间2.9h、酶添加量为每克蛋白质4.73 μkat，此条件下酪蛋白交联度达到6.9%。与酪蛋白相比，交联酪蛋白的乳化活性在蛋白质质量分数为0.1%时提高了...
Interfacial and Emulsifying Properties of Diacylglycerol
interfacial property emulsifying property diacylglycerol
2009/6/17
The interfacial properties and emulsifying properties of diacylglycerol (DAG) were examined for comparison with those of triacylglycerol (TAG). The fatty acid composition and other properties of DAG w...
Emulsifying Properties of a Peptide from Peptic Hydrolysates of Soy Glycinin
glycinin pepsin peptide emulsifying activity
2009/6/10
Soy glycinin was hydrolyzed by pepsin under controlled conditions. The emulsifying activity of the hydrolysates was found to be higher than that of glycinin. Fractionation of the peptides was performe...
Improvement of Emulsifying Properties of Wheat Gluten Hydrolysate/λ-Carrageenan Conjugates
wheat gluten limited enzymatic hydrolysis protein-polysaccharide
2009/3/13
Gluten hydrolysate was prepared through limited enzymatic hydrolysis of wheat gluten resulting from the byproducts of wheat starch. The enzyme applied in the present study was Protamex. Response surfa...
Characterisation of Whey Proteins–Pectin Interaction in Relation to Emulsifying Properties of Whey Proteins
whey proteins pectins dynamic light scattering &xi -potential emulsion
2014/3/10
The aim of this work was to characterise influence of whey proteins–pectin interaction on emulsification properties of whey. As the first, structural characteristics of pectin-protein complexes were e...
The Emulsifying Properties of Hydrolyzates of Whey Proteins
emulsions whey proteins peptides emulsion stability
2008/3/28
A commercial range of hydrolyzates of whey proteins with degrees of hydrolysis ranging from 8 to 45% was used to make emulsions with soybean oil (3% wt/wt); the range of the hydrolyzate concentrations...
Foaming Power and Emulsifying Properties of the Hydrolyzates by Lipase from Rhizopus arrhizus on Digalactosyldiacylglycerol and Trigalactosyldiacylglycerol Extracted from Pumpkin
foaming stability emulsifying ability emulsion stability
2010/11/24
Digalactosyldiacylglycerol (DGDG) and trigalactosyldiacylglycerol (TGDG) were extracted from pumpkin and then hydrolyzed to the corresponding monoacylglycerols by 1,3-specific lipase from Rhizopus arr...