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排序方式: 共有481条查询结果,搜索用时 15 毫秒
1.
《Drying Technology》2007,25(7):1193-1201
This work describes how probiotic bacteria can be dried at low temperature in two steps, combining spray drying and vacuum drying, in order to enhance their survival during storage. A sufficient number of dried probiotics survived storage for more than 3 months at 30°C, if an appropriate combination of protein and carbohydrate was selected as carrier and storage conditions were maintained optimal. The use of soy protein and maltodextrin or skim milk and arabic gum resulted in the best survival rates of probiotics during storage. No evident difference was found between different spray dryer configurations, although a cocurrent flow was preferred. 相似文献
2.
Characterization of Fractionated Soy Proteins Produced by a New Simplified Procedure 总被引:2,自引:0,他引:2
Nicolas A. Deak Patricia A. Murphy Lawrence A. Johnson 《Journal of the American Oil Chemists' Society》2007,84(2):137-149
It was possible to fractionate soy protein into two soy protein isolate fractions (>90% protein) enriched in either glycinin
or β-conglycinin by using a new simplified procedure (referred to as the Deak procedure) employing CaCl2 and NaHSO3. The Deak procedure produced fractions with higher yields of solids, protein, and isoflavones, and similar protein purities
as well as improved functional properties compared to fractions recovered by established, more complex soy protein fractionation
procedures. The Deak glycinin-rich fraction comprised 15.5% of the solids, 24.4% of the protein, and 20.5% of the isoflavones
in the starting soy flour, whereas the glycinin-rich fraction of the established procedure (Wu procedure) comprised only 11.6%
of the solids, 22.3% of the protein, and 9.6% of the isoflavones. The Deak β-conglycinin-rich fraction comprised 23.1% of
the solids, 37.1% of the protein, and 37.5% of the isoflavones in the starting soy flour, whereas the Wu β-conglycinin-rich
fraction comprised only 11.5% of the solids, 18.5% of the protein, and 3.3% of the isoflavones. Protein purities were >80%
for both fractions when using both procedures. The Wu procedure produced protein fractions with slightly higher solubilities
and similar surface hydrophobicities; whereas, the fractions produced by the Deak procedure had superior emulsification and
foaming properties and similar dynamic viscosity behaviors. 相似文献
3.
Effect of non-meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase 总被引:2,自引:0,他引:2
The combined effect of incorporation of four non-muscle proteins, NMP (blood plasma, BP; sodium caseinate, SC; soy protein isolate, SPI; gelatin, G) at 2 g/100 g levels on hydration and textural characteristics of pork gels processed without or with 0.6 g/100 g microbial transglutaminase preparation (MTG) was investigated. Addition of SC and BP most favourably affected hydration properties and thermal stability, yielding lower cooking loss and expressible moisture for pork gels. Interactions between NMP and MTG were observed. Improvement of gel strength by addition of transglutaminase was observed for treatments containing SC and BP but not G nor soy isolate. Of the four proteins tested SC was found to be a superior substrate for MTG in enhancing textural properties of a gelled meat system. None of the tested ingredients was able to yield gel cohesiveness equivalent to the control containing 8% muscle proteins. Results of this study indicate a potential for using MTG to improve or modify the functional and textural properties of investigated food proteins (SC and BP in particular) in comminuted meat products. 相似文献
4.
大豆低聚糖的研究进展 总被引:11,自引:1,他引:11
大豆低聚糖对人体具有多种保健功效,因而在食品中的应用日趋广泛。文章论述了大豆低聚糖的分布、生物合成途径及其生理功能和理化性质,并从提取、纯化方法等方面综述了近年来大豆低聚糖制备的研究进展。 相似文献
5.
The rheological characteristics of model salad dressing emulsions, incorporating a dry-heated soybean protein isolate (SPI)–dextran mixture as emulsifier, were investigated by applying dynamic rheometry tests in an attempt to probe the emulsion structure and to elucidate the mechanism of their stability against creaming. Both the viscoelastic properties and the creaming behaviour of the dressings were greatly influenced by the extent of protein–dextran conjugation and also by xanthan gum addition. The results are discussed in terms of emulsion droplet interactions which, depending on the extent of glyco-conjugation, may be dominated by depletion or ‘bridging’ flocculation effects and, thereby, influence the droplet network structure collapse during ageing. 相似文献
6.
7.
Effect of soy protein supplementation on the quality of ripening Cheddar-type cheese 总被引:2,自引:0,他引:2
The impact of soy protein isolate on the proteolysis and organoleptic properties of Cheddar-type cheese during ripening was studied. Cheese was prepared from cow's milk (control) and cow's milk plus soy protein isolate by using a starter culture of Streptococcus thermophilus and Lactobacillus delbrueckii subsp . bulgaricus, and then ripened at 12 ± 1°C for 3 and 5 months. The molecular weight range and peptide fraction in the cheeses were determined by high-performance liquid chromatography (HPLC), and the microstructure was observed by scanning electron microscopy (SEM). Sensory evaluation was used to compare the flavour, body, texture and appearance of the cheeses. The results show that the molecular weight range (9924–9966 Da) in the control cheese was larger than that (6954–6957 Da) in the soy protein-treated cheese and the microstructure in the latter was less compact than in the control cheese. In the sensory evaluation, higher scores were given for some experimental cheese than the control cheese. After 5 months of ripening, the organoleptic properties of the cheese had markedly improved and no bitter off-flavour was detected in the treated cheeses. It was concluded that soy protein could be used to improve the quality of cheese and the addition of 5% soy protein isolate could be recommended for improving the flavour and texture of Cheddar-type soy supplemented cheese. 相似文献
8.
研究以羧甲基葡甘聚糖-大豆分离蛋白复合物为主料,卡拉胶和K 组成凝固体系制备植物硬空心胶囊的成型工艺。结果表明:当复合物和卡拉胶的质量比例为80∶20,溶胶温度为80℃,K 浓度为0.02 mol/L,保温时间为30 min,溶胶流动性较好,凝胶强度达到6.53 N/cm2,蘸模成型好,胶囊壁厚达标。 相似文献
9.
10.
研究了酶法从全脂大豆中同时制各大豆油和大豆水解蛋白的工艺,水提过程的最佳工艺条件为固液比1:10,温度44℃,pH7.70和提取时间36min。含油大豆蛋白进行两次有控制的酶解,得到等电点可溶大豆水解蛋白(ISSPH)和稳定性低的乳化油。确定了转相法破乳的工艺条件,从乳化油分离得到纯度较高的大豆油。水解蛋白和油的得率分别达到74%和66%。探讨了等电点或可溶大豆水解蛋白的功能性质及其在食品中的应用。 相似文献