机译:反胶束,碱法提取和等电沉淀法分离脱脂小麦胚芽蛋白的功能特性和二级结构比较
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China;
rnState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China College of Life Science and Engineering, Qiqihar University, Qiqihar 161006, Heilongjiang Province, PR China;
rnSchool of Cereal, Oil and Food Science, Henan University of Technology, 140 Songshan South Road, Zhengzhou 450052, Henan Province, PR China;
rnState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China;
rnState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China;
rnState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China;
functional properties; secondary structure; defatted wheat germ protein; reverse micelles; alkaline extraction and isoelectric precipitation;
机译:通过反转胶束和碱性萃取获得的核桃蛋白质级分的结构比较。用等电沉淀得到的碱性萃取
机译:通过反胶束从脱脂小麦胚芽中提取蛋白质:正提取的优化。
机译:逆胶束超声辅助提取脱脂小麦胚芽蛋白的优化。
机译:通过添加烷基胺的反胶束形成和结构控制及其蛋白质提取过程的应用
机译:热稳定脱脂米糠蛋白质提取系统和蛋白质功能的优化。
机译:干分馏和等电沉淀法生产的蚕豆蛋白成分的比较:技术功能营养和环境性能
机译:合成和天然萃取化学品对全脂肪和脱脂面粉中大豆蛋白分离物功能性,多酚含量和抗氧化活性的影响