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- W2354742383 abstract "Functional properties of alcohol leached soy bean were improved by transglutanunase.The transglutanunase can improve functional properties of alcohol leached soy bean protein concentrate.The study took the sulfhyaryl content as an indicator,the single factors were tested at first,and orthogonal design were done in the best range.At last,the optimum hydrolysis conditions were obtained:Substrate concentration 5%,the amount of enzyme 0.5 U/100 g concentration,hydrolysis temperature 55 ℃,hydrolysis time 3 h,pH 7,and the change rate of sulfhyaryl in alcohol leached soy bean was 40.63%." @default.
- W2354742383 created "2016-06-24" @default.
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- W2354742383 date "2010-01-01" @default.
- W2354742383 modified "2023-09-26" @default.
- W2354742383 title "Study on press of alcohol leached soybean protein concentrate modified by transglutanunase" @default.
- W2354742383 hasPublicationYear "2010" @default.
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