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醇法菜籽浓缩蛋白的微波改性试验(Microwave Modification of Alcohol Leached Rapeseed Protein Concentrate)
醇法菜籽浓缩蛋白 微波 氮溶解指数
2009/8/11
对醇法菜籽浓缩蛋白(RPC)进行了微波改性的试验。在单因素试验的基础上,采用L9(34)正交试验,以探讨pH值、菜籽浓缩蛋白质量分数、微波功率及改性时间对菜籽浓缩蛋白的氮溶解指数(NSI)的影响。通过正交试验确定了微波改性的最佳工艺条件为:菜籽浓缩蛋白质量分数5%、微波功率300W、改性时间1min和pH值10。最佳改性条件下改性菜籽浓缩蛋白的NSI可达到73.38%,起泡稳定性为91.25%。
Modification of Beef Tallow Stearin by Chemical and Enzymatic Interesterification with Rapeseed Oil
Interesterification lipases Lipozyme IM Novozym 435 rapeseed oil sodium metoxide tallow stearin
2008/11/13
Beef tallow stearin was blended at various proportions with rapeseed oil and the blends were interesterified using sodium methoxide or immobilized lipases from Rhisomucor miehei (Lipozyme IM) and Cand...