摘要
以大豆浓缩蛋白的分散时间和分散稳定时间为主要指标,研究了大豆浓缩蛋白经过Alcalase酶低限度水解后,分散时间和分散稳定时间的变化情况,并考察了低限度酶水解对分子量分布的影响。
Dispersion time and dispersion stabilization of soy concentrate protein were determination after limited enzymatic hydrolysis by Alcalase. These two parameters were studied for the change of dispersion properties and molecular weight profiles of soy protein with the limited degree of hydrolysis（DH）.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第10期68-70,74,共4页
Science and Technology of Food Industry
基金
"十一五"国家重点科技支撑计划课题(2006BAD05A08)
关键词
大豆浓缩蛋白
分散性
低限度酶解
分子量分布
soy protein concentrate
dispersion proterties limited enzymatic hydrolysis
molecular weight profiles
