Matches in SemOpenAlex for { <https://semopenalex.org/work/W2345966730> ?p ?o ?g. }
Showing items 1 to 27 of
27
with 100 items per page.
- W2345966730 endingPage "83" @default.
- W2345966730 startingPage "79" @default.
- W2345966730 abstract "测定了酸法脱酰胺改性不同脱酰胺度大米蛋白的溶解性、乳化性、起泡性、持水性、持油性等5项功能性质及氨基酸组成、体外消化率等两项营养性质.结果表明改性大米蛋白的功能性质均有不同程度的提高,在脱酰胺度从0～63.5%的范围内,蛋白在pH7.0的溶解度呈线性增加至99.4%,脱酰胺度超过63.5%,溶解度略有下降.脱酰胺度在25.1%～33.4%范围,大米蛋白的乳化性能最好;59.5%的脱酰胺度起泡性比较理想.此外,改性蛋白与未改性蛋白比较,持水性提高1.55～1.78倍,持油性提高3.28～3.64倍.从氨基酸组成、蛋白含量及蛋白质的消化率来看,脱酰胺改性可以提高大米蛋白的营养价值." @default.
- W2345966730 created "2016-06-24" @default.
- W2345966730 creator A5055821769 @default.
- W2345966730 creator A5075199096 @default.
- W2345966730 date "2005-03-15" @default.
- W2345966730 modified "2023-09-23" @default.
- W2345966730 title "大米浓缩蛋白脱酰胺研究(II) 酸法脱酰胺改性对大米蛋白功能特性及营养性质的影响" @default.
- W2345966730 hasPublicationYear "2005" @default.
- W2345966730 type Work @default.
- W2345966730 sameAs 2345966730 @default.
- W2345966730 citedByCount "0" @default.
- W2345966730 crossrefType "journal-article" @default.
- W2345966730 hasAuthorship W2345966730A5055821769 @default.
- W2345966730 hasAuthorship W2345966730A5075199096 @default.
- W2345966730 hasConcept C41008148 @default.
- W2345966730 hasConceptScore W2345966730C41008148 @default.
- W2345966730 hasIssue "3" @default.
- W2345966730 hasLocation W23459667301 @default.
- W2345966730 hasOpenAccess W2345966730 @default.
- W2345966730 hasPrimaryLocation W23459667301 @default.
- W2345966730 hasVolume "26" @default.
- W2345966730 isParatext "false" @default.
- W2345966730 isRetracted "false" @default.
- W2345966730 magId "2345966730" @default.
- W2345966730 workType "article" @default.