网络盐溶蛋白;盐溶性蛋白质 网络释义
Cagampang GB, Perdon AA, Juliano BO (1976) Changes in salt-soluble proteins of rice during grain development. Phytochem 15:1425–1429Cagampang GB ,Perpon A A ,Juliano B O. Changes in salt2soluble pro2 tein of rice during grain development . Phytochemistry , 1976 , 15 : 1425 --1429...
The effects of polyphosphates and pH on heat-induced gelation of salt-soluble proteins from chicken were studied. 主要研究了多聚磷酸盐及pH对鸡肉盐溶蛋白质热诱导凝胶保水性的影响。 更多例句>> 4) Salt soluble protein 盐溶蛋白 1. Extraction of pine nut salt soluble protein 松仁中盐溶蛋白的...
Effect of peanut protein isolate on functional properties of chicken salt-soluble proteins from breast and thigh muscles during heat-induced gelation protein isolate (PPI) on the functional properties of chicken salt-soluble protein (SSP) prepared from breast and thigh muscles during heat-induced gelat...
The functional properties of salt-soluble proteins (SSP) extracted from turkey breast and thigh were determined. Breast and thigh SSP extracts were comprised of similar proteins and there was no difference in the effect of pH and NaCl concentration on solubility. Gels formed in a pH 6.0, 0.5M...
The feasibility of chitosan as cold-set binder in a model with chicken salt-soluble proteins (SSP) was investigated. The parameters studied were molecular weight (MW), percent degree of deacetylation (%DD), and concentration of chitosan, each at three levels (low, medium, and high). The ...
They were found to be soluble in Tris buffer of low ionic strength along with a number of as yet unidentified proteins. The implications of this observation on the in vitro proteolysis of salt-soluble MBP were examined. 展开 DOI: 10.1007/978-1-4615-5405-9_187 ...
The effect of bamboo shoot dietary fibre (BSDF) (0%-4%) on the gel quality, protein thermal stability and secondary structure of pork salt-soluble proteins (SSP) was investigated. The water holding capacity (WHC), breaking force and particle size were increased with the addition of 2% BSDF...
The heat-induced gelation properties of mixed protein systems containing chicken breast muscle salt-soluble proteins (SSP) and β-lactoglobulin (β-lg) or SSP and an α-lactalbu- min-enriched fraction (α-la) in 0.6 M NaCl, pH 6.5, were investigated using dynamic rheology. At 70 deg. C,...
The heat-induced gelation properties of mixed protein systems containing chicken breast muscle salt-soluble proteins (SSP) and β-lactoglobulin (β-lg) or ... AB Smyth,A Mccord,E O'Neill - 《Meat Science》 被引量: 23发表: 1998年 Heat-induced Gelation Properties of Chicken Breast Muscle Salt...