Hans Journal of Food and Nutrition Science 食品与营养科学, 2019, 8(4), 296-303
pcg
报名时间及条件
Published Online November 2019 in Hans. www.hanspub/journal/hjfns doi/10.12677/hjfns.2019.84039
面试礼仪培训
foundation是什么意思
文章引用: 樊永康, 项婷, 吴晓琴, 陈玉峰, 沈建福. 酶法糖基化修饰对酪蛋白结构及性质的影响[J]. 食品与营养科学, 2019, 8(4): 296-303. DOI: 10.12677/hjfns.2019.84039
建议的英文
Effect of Enzymatic Glycosylation
Modification on the Structure and
Properties of Cain
Yongkang Fan, Ting Xiang, Xiaoqin Wu, Yufeng Chen, Jianfu Shen *
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College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou Zhejiang
Received: Nov. 4th , 2019; accepted: Nov. 20th , 2019; published: Nov. 27th , 2019
Abstract门的英文
The structure of cain was analyzed by FTIR, CD and DSC by using transglutamina as catalyst and chitosan oligosaccharide as acyl receptor. The results showed that the condary structure of
cain after glycosylation modification became more orderly, and DSC results showed that the thermal stability of cain was enhanced. The emulsifying activity, emulsion stability and surface hydrophobicity of cain and its modified products were analyzed. The results showed that the emulsifying activity of the modified product was reduced, and the emulsion stability and surface hydrophobicity were improved.
material是什么意思
Keywords
Cain, Chitosan Oligosaccharide, Transglutamina, Structure, Nature
酶法糖基化修饰对酪蛋白结构及性质的影响 樊永康，项 婷，吴晓琴，陈玉峰，沈建福*
浙江大学生物系统工程与食品科学学院，浙江 杭州ibuki
收稿日期：2019年11月4日；录用日期：2019年11月20日；发布日期：2019年11月27日
2021考研英语答案摘 要
以转谷氨酰胺酶为催化剂，壳寡糖为酰基受体，通过糖基化修饰酪蛋白，利用FTIR 、CD 、DSC 对酪蛋白*通讯作者。
