Effects of pre-heating treatment on enzymolysis characteristics of sweet potato protein

被引：0

作者：

Zhang, Miao ^{[1
]}

Mu, Taihua ^{[1
]}

机构：

[1] Division of Fruit and Vegetable Processing, Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China

来源：

Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering | 2012年 / 28卷 / SUPPL.1期

关键词：

Nitrogen - Enzymatic hydrolysis - Trichloroacetic acid - Solubility;

D O I：

10.3969/j.issn.1002-6819.2012.z1.060

中图分类号：

学科分类号：

摘要：

The effects of pre-heating temperature and time on enzymolysis characteristics of sweet potato protein by Alcalase was investigated. The single-factor experiments and response surface methodology (RSM) were applied to determine the pre-heating treatment parameters for the enzymatic hydrolysis by Alcalase. The regression models of the degree of hydrolysis (DH) and trichloroacetic acid-nitrogen solubility index (TCA-NSI) were established between impact factors and indexes. The validity of the models and interactions of impact factors were analyzed. The results showed that the effects of pre-heating treatment on DH and TCA-NSI of sweet potato protein was significant (P

引用

页码：356 / 362

共 50 条

[41] A detailed study of pre-heating effects in electron beam melting powder bed fusion process
Landau, E.
Ganor, Y. I.
Braun, D.
Strantza, M.
Matthews, M. J.
Tiferet, E.
Ziskind, G.
ADDITIVE MANUFACTURING, 2025, 99
[42] Effects of pre-heating temperature and formulation on porosity, moisture content, and fat content of fried batters
Jamshid Rahimi
Michael Ngadi
Journal of Food Measurement and Characterization, 2016, 10 : 569 - 575
[43] Soy protein isolate-catechin complexes conjugated by pre-heating treatment for enhancing emulsifying properties: Molecular structures and binding mechanisms
Zhao, Juyang
Yuan, Huiping
Chen, Yiyu
Fang, Xuwei
Li, Yuqi
Yao, Hengzhe
Li, Wenlan
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2024, 267
[44] EFFECTS OF PHYSICAL STIMULII AERATIGN PRE-HEATING ELECTRIC FIELD ON SUPERCOOLING AND NUCLEATION OF WATER DROPLETS
BHADRA, TC
INDIAN JOURNAL OF PHYSICS AND PROCEEDINGS OF THE INDIAN ASSOCIATION FOR THE CULTIVATION OF SCIENCE, 1968, 42 (08): : 474 - &
[45] Effect of pre-heating temperature on the characteristics of sol-gel derived lead zirconate titanate films
Thoumtom, Sarawut
Rujijanagul, Gobwute
Tontrakoon, Jerapong
Tunkasiri, Tawee
SURFACE REVIEW AND LETTERS, 2008, 15 (1-2) : 65 - 70
[46] Effects of pre-heating temperature and formulation on porosity, moisture content, and fat content of fried batters
Rahimi, Jamshid
Ngadi, Michael
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2016, 10 (03) : 569 - 575
[47] Pre-heating temperature induced flowability and wax deposition characteristics of crude oil adding wax inhibitors
Yao, Bo
Zhu, Hao-Ran
Yan, Bao-Dong
Li, Chuan-Xian
Yang, Fei
Sun, Guang-Yu
Zeng, Hong-Bo
PETROLEUM SCIENCE, 2023, 20 (04) : 2468 - 2478
[48] Effects of the calcination atmosphere and pre-heating treatment on the characteristics of sodium titanate nanorods synthesized from titanium tetraisopropoxide-sodium chloride precursors assisted by organic templates
Noer, Zikri
Sembiring, Timbangen
Sebayang, Kerista
Nasruddin, Muhammad Noer
Septawendar, Rifki
Sunendar, Bambang
JOURNAL OF THE CERAMIC SOCIETY OF JAPAN, 2020, 128 (07) : 415 - 423
[49] Physicochemical and nutritional characteristics of vegan protein bars formulated with sweet potato and rice protein
Baek, In-Ha
Cho, Ha-Seong
Said, Nurul Saadah
Olawuyi, Ibukunoluwa Fola
Kim, Kyu-Rim
Lee, Won-Young
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2024, 59 (08): : 5664 - 5674
[50] Influence of milk pre-heating conditions on casein whey protein interactions and skim milk concentrate viscosity
Sutariya, Suresh G.
Huppertz, Thom
Patel, Hasmukh A.
INTERNATIONAL DAIRY JOURNAL, 2017, 69 : 19 - 22

← 1 2 3 4 5 →