Study on physicochemical properties and trypsin hydrolysis of acetylated rice protein

被引：0
|
作者：
Li, Yan-Yan [1 ]
Wang, Li [1 ]
Qian, Hai-Feng [1 ]
Zhang, Hui [1 ]
Qi, Xi-Guang [1 ]
机构：
[1] School of Food Science and Technology, Jiangnan University, Wuxi, China
来源：
Modern Food Science and Technology | 2015年 / 31卷 / 02期
关键词：
D O I：
10.13982/j.mfst.1673-9078.2015.2.015
中图分类号：
学科分类号：
摘要：
20
引用
收藏
页码：81 / 86
相关论文
共 50 条
  • [21] Characterisation of the physicochemical properties of intact and hydrolysed rice protein ingredients
    Amagliani, Luca
    O'Regan, Jonathan
    Schmitt, Christophe
    Kelly, Alan L.
    O'Mahony, James A.
    JOURNAL OF CEREAL SCIENCE, 2019, 88 : 16 - 23
  • [22] Effects of electrocatalytic treatment on the physicochemical properties of rice bran protein
    Dan Li
    Rongchun Wang
    Dianyu Yu
    WeiHong Lu
    Ying Ma
    Journal of Food Measurement and Characterization, 2022, 16 : 1038 - 1048
  • [23] Functional and physicochemical properties of Iranian rice bran protein concentrates
    Hedayati, A. A. Keshavarz
    Aalami, M.
    Motamedzadegan, A.
    Maghsoudlu, Y.
    Ghorbani, M.
    Babaei, S.
    MINERVA BIOTECNOLOGICA, 2015, 27 (01) : 11 - 19
  • [24] The Functional and Physicochemical Properties of Rice Protein Concentrate Subjected to Acetylation
    Miedzianka, Joanna
    Walkowiak, Katarzyna
    Zielinska-Dawidziak, Magdalena
    Zambrowicz, Aleksandra
    Wolny, Szymon
    Kita, Agnieszka
    MOLECULES, 2023, 28 (02):
  • [25] Effect of protein denaturation and lipid removal on rice physicochemical properties
    Siaw, Michelle Oppong
    Wang, Ya-Jane
    McClung, Anna M.
    Mauromoustakos, Andy
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 150
  • [26] Hydrolysis of pea protein isolate 'Pisane' by trypsin
    Karamac, M
    Amarowicz, R
    Kostyra, H
    Sijtsma, L
    NAHRUNG-FOOD, 1998, 42 (3-4): : 219 - 219
  • [27] Study on Physicochemical Properties of Food Protein
    He, Shudong
    MOLECULES, 2023, 28 (24):
  • [28] Effect of enzymatic hydrolysis on the physicochemical and emulsification properties of rice bran albumin and globulin fractions
    Wang, Junwen
    Wang, Tengyu
    Yu, Guoping
    Li, Xiaoyi
    Liu, Hengchen
    Liu, Tong
    Zhu, Jingshu
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 156
  • [29] Towards predicting protein hydrolysis by bovine trypsin
    Deng, Yuxi
    van der Veer, Frank
    Sforza, Stefano
    Gruppen, Harry
    Wierenga, Peter A.
    PROCESS BIOCHEMISTRY, 2018, 65 : 81 - 92
  • [30] Effects of rice protein, soy isolate protein, and whey concentrate protein on the digestibility and physicochemical properties of extruded rice starch
    Bao, Huiyi
    Liu, Qing
    Yang, Yueyue
    Xu, Lulian
    Zhu, Kunfu
    Jin, Zhengyu
    Jiao, Aiquan
    JOURNAL OF FOOD SCIENCE, 2023, 88 (03) : 1159 - 1171
12345