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Characterization and Preparation of Broken Rice Proteins Modified by Proteases
broken rice protein nutritional properties functional properties
2010/8/11
Broken rice is an underutilized by-product of milling. Proteins prepared from broken rice by treatments with alkaline protease and papain have been characterized with regard to nutritional and functio...
Optimization of Enzymatic Hydrolysis of Defatted Sesame Flour by Different Proteases and their Effect on the Functional Properties of the Resulting Protein Hydrolysate
Enzymatic Hydrolysis Defatted Sesame Flour
2016/5/31
Sesame Protein Hydrolysate (SPH) was prepared from defatted sesame (Sesamum indicum L.) flour (DSF) after screening with different proteases. The proteases under different conditions showed varied eff...
Microbiology and Industrial Biotechnology of Food-Grade Proteases: A Perspective
neutral protease acidic protease fermentation
2009/3/11
Recent developments in industrial biotechnology have resulted in the exploitation of new and undiscovered microorganisms and the devising of improved methods for enzyme production, which have led to i...
Scouring of Cotton with Cellulases, Pectinases and Proteases
cellulase protease pectinase cotton scouring wettability
2009/2/7
Cotton may contain between 4 and 12% by weight of impurities in the form of waxes, proteins, pectins, ash, and miscellaneous substances such as pigments, hemicelluloses and reducing sugars. These impu...