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羧甲基大豆多糖性能研究 被引量:4

Studies on the property of carboxymethyl soybean polysaceharides
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摘要 用氯乙酸作为羧甲基化试剂合成了羧甲基大豆多糖 ;测定了羧甲基大豆多糖、褐藻胶、褐藻胶 -羧甲基大豆多糖合金膜的机械强度、溶解性 ;并对其肠溶性、抑菌性也作了探讨。实验表明 :羧甲基大豆多糖可改进褐藻胶膜的柔韧性和抗冲击强度 ,与褐藻胶一样具有肠溶性 。 The carboxymethyl soybean polysaccharides had been synthesized and the mechanical strength, solubility, bacteriostasis of algin, algin carboxymethyl soybean polysaccharides alloy membrane had been studied. The experimental data showed: the flexibility and shock resistance of algin membrane can be improved by adding carboxymethyl soybean polysaccharides. Like algin the carboxymethyl soybean polysaccharides could be dissolved in bowel succus and could inhibit the growth of Bacillus Cereus and Bacillus subtilis.
出处 《中国海洋药物》 CAS CSCD 2002年第1期26-28,共3页 Chinese Journal of Marine Drugs
关键词 羧甲基大豆多糖 机械强度 抑菌性 性能研究 carboxymethyl soybean polysaccharides mechanical strength bacteriostasis
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参考文献2

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同被引文献41

  • 1赵国志,陈运波,刘锦民.水溶性大豆多糖类的开发与应用[J].陕西粮油科技,1993,18(4):36-37. 被引量:2
  • 2徐伟,马力.高甲氧基果胶对酸奶饮料的稳定作用[J].中国乳品工业,2005,33(8):38-40. 被引量:21
  • 3赵国志,刘喜亮,刘智锋.水溶性大豆多糖类开发与应用[J].粮食与油脂,2006,19(8):15-17. 被引量:22
  • 4孟岳成,洪伦波.酸性含乳饮料中蛋白质稳定性的研究进展[J].中国乳品工业,2006,34(11):33-35. 被引量:15
  • 5NAKAMURA A . Effect of Soybean Solube Polysaccharides on the Stability of Milk Protein under Acidic Conditions [J]. Food Hydrocolloids, 2003. 17(3): 333-343.
  • 6LIU J R, AKIHIRO N, MILENA C. Addition of Pectin and Soy Soluble Polysaccharide Affects the Particle Size Distribution of Casein Suspensions Prepared from Acidified Skim Milk [J].J Agric Food Chem, 2006. 54:6241-6246.
  • 7AKIHIRO N, RYUJI Y, HIROKAZU M, et al. The Stabilizing Behaviour of Soybean Soluble Polysaccharide and Pectin in Acidified Milk Beverage[J]. International Dairy Journal, 2006(16):361-369.
  • 8ASAI I, WATARI Y, IIDA H,et al. Effect of Soluble Soybean Polysaccharide on Dispersion Stability of Acidified Milk Protein[M]// Food Hydrocolloids: Structure, Properties and Functions. New York: Plenum Press, 1994: 151-156.
  • 9ANANTHA NARAYANAN K R, ABHAY K, PATIL G R. Kinetics of Various Deteriorative Changes During Storage of UHT Soy Beverage and. Development of a Shelf-life Prediction Model [J]. Lebensmittel-Wissenschaft und-Technologie, 1993,26:191-197 .
  • 10Tatsunori Nobuhara,Kentaro Matsumiya,Yuko Nambu,Akihiro Nakamura,Nanae Fujii,Yasuki Matsumura.Stabilization of milk protein dispersion by soybean soluble polysaccharide under acidic pH conditions[J]. Food Hydrocolloids . 2013

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