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Effect of enzymatic modification on frozen chicken surimi
transglutaminase texture rheological NMR water activity DSC
2014/2/24
The effects were assessed of the addition of microbial origin transglutaminase (MTG) and modification time of proteins in frozen chicken surimi on its texture, rheological attributes, molecular dynami...
Effect of enzymatic modification on chicken surimi
transglutaminase texture rheology NMR water activity
2014/2/25
The impact of the addition and duration of protein modification with transglutaminase preparation of microbial origin (MTG) of a chicken surimi on its texture, rheological characteristics, water molec...
酪蛋白水解物的酶法修饰优化与抗氧化活性改善（Enzymatic Modification of Casein Hydrolysates by Plastein Reaction and Improvement in Antioxidant Activity）
酪蛋白水解物 抗氧化活性 类蛋白反应
2010/1/28
利用木瓜蛋白酶对酪蛋白水解,并对所得到的水解物进行类蛋白反应修饰，制备高活性抗氧化肽。以水解物的游离氨基含量变化为响应值，利用响应面分析法对类蛋白反应条件进行优化，得到适宜条件为：酶添加量为500U/g，温度30℃，底物质量分数50%，反应时间5.6h。毛细管电泳分析确认，水解物经类蛋白反应修饰后肽分子组成发生变化。抗氧化活性分析结果表明，所制备的3个修饰产物对3种自由基的清除能力显著提高。
This article presents investigations into the modification of potato starch with the use of pull-ulanase, an enzyme which hydrolyses the α-1,6-glycoside bonds. We tested the effect of the enzymaticrea...
Enzymatic Modification for Ascorbic Acid and Alpha-Tocopherol to Enhance their Stability in Food and Nutritional Application
Enzymatic Modification Ascorbic Acid Alpha-Tocopherol Nutritional Application
2009/1/14
Antioxidants protect cells against the effects of harmful free radicals and play an important role in preventing many human diseases (e.g. cancer, atherosclerosis, neurodegeneration, inflammatory diso...
Enzymatic Modification of a Whey Protein Isolate to a Peptide Mixture with a High Fischer Ratio
whey protein isolate peptide Fischer ratio
2010/11/23
A peptide mixture with a high Fischer ratio, which is defined as the molar ratio of Val+Leu+Ile to Phe+Tyr, was prepared from a whey protein isolate (WPI) by consecutively hydrolyzing with neutral an...