Zobrazeno 1 - 10
of 901
pro vyhledávání: '"Enzymatic modification"'
Publikováno v:
Zhongguo youzhi, Vol 49, Iss 8, Pp 127-130,143 (2024)
为了改善天然磷脂的理化性质以及拓宽其应用范围，以辛酸和大豆磷脂为底物，采用酶法对大豆磷脂进行改性。筛选了改性大豆磷脂的脂肪酶，考察了反应温度、反应时间、脂肪酶用量、底
Externí odkaz:
https://doaj.org/article/26d1bfd7408b413cb514bf056f362266
Publikováno v:
Shipin Kexue, Vol 45, Iss 3, Pp 266-274 (2024)
1,3-Diacylglycerol (DAG) has been well recognized as a safe food component. The metabolic pathway of DAG in the body is different from that of triacylglycerol, and DAG has been demonstrated to contribute to improving metabolism and preventing obesity
Externí odkaz:
https://doaj.org/article/792bf5452bf34160aa4a2f7765095fd9
Publikováno v:
Shipin Kexue, Vol 44, Iss 24, Pp 26-33 (2023)
In order to increase the pasteurization temperature and heat resistance of liquid egg white, the effect of trypsin modification on the heat resistance and structural properties of liquid egg white was investigated in this study. The sample in this st
Externí odkaz:
https://doaj.org/article/3e0e41a70a8947c38051b5f05f209f08
Publikováno v:
Zhongguo youzhi, Vol 48, Iss 12, Pp 31-39 (2023)
为了探索绿色、高效的油脂加工工艺，对酶法制油、酶法精炼和酶法改性三个方面的原理，涉及酶的种类和特性，及研究现状进行了简要概述，并就酶技术在油脂加工各领域的发展进行了展
Externí odkaz:
https://doaj.org/article/4272c55c0226479cbd26b5203c74c1d8
Autor:
Yuanyuan Zhao, Yunbo Sun, Zhiyun Meng, Jinnan Guo, Guanqun Peng, Wenzhong Sun, Xiaoxia Zhu, Ruolan Gu, Zhuona Wu, Hui Gan, Guifang Dou, Yiguang Jin, Shuchen Liu
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100334- (2023)
Porous starch is a denatured starch product with high porosity, a large specific surface area, and strong adsorption. It is widely used in medicine, food, and chemical industries. Native starch includes types A, B, and C. In this study, the various s
Externí odkaz:
https://doaj.org/article/c1d83931575b4c71b36407c32f682bcc
Autor:
Dina A.B. Awad, Abdallah El-Hadary, Ali Osman, Amnah Mohammed Alsuhaibani, Amal Hassan Al-Shawi, Amr Elkelish, Ahmed Hamad
Publikováno v:
Journal of Agriculture and Food Research, Vol 14, Iss , Pp 100670- (2023)
This study investigated how enzymatically modified lysozyme added to yogurt can improve its antioxidant activity and quality properties during cold storage. For this purpose, hen egg white native lysozyme (LZ) was hydrolyzed with trypsin, creating a
Externí odkaz:
https://doaj.org/article/9b7b5b699dc14572aa8f402312d04714
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 10, Pp 219-227 (2023)
The optimized conditions of ultrasound-assisted enzyme modification and the effects of modification on the emulsification properties of Chlorella protein were investigated in this paper. The ultrasonic time, ultrasonic power, enzyme addition and enzy
Externí odkaz:
https://doaj.org/article/e229340720c946728c1692931fb628e4
Publikováno v:
Shipin Kexue, Vol 44, Iss 8, Pp 9-15 (2023)
Konjac glucomannan (KGM) was degraded by β-glucanase. The structural characteristics of KGM and its hydrolysate were identified by X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM), and th
Externí odkaz:
https://doaj.org/article/79e48274922648fca8223a7f6f891d6b
Publikováno v:
Shipin Kexue, Vol 44, Iss 5, Pp 9-17 (2023)
Restructuring of plant proteins by extrusion can form plant-based meat products with similar quality characteristics to animal meat. As a beneficial complement to animal meat, plant-based meat products are of great significance to realize high-value
Externí odkaz:
https://doaj.org/article/f9167303e3e5430d8c05c56380bcf83b
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 6, Pp 485-493 (2023)
Pea is an important source of high-quality plant protein in human diet, and its protein components are hypoallergenic. Many scholars have conducted studies on the function of pea protein, while there is still a lack of systematic reports on the effec
Externí odkaz:
https://doaj.org/article/d1c1252438b8499b8164d68300600ea5