期刊论文

Effects on Physicochemical Properties of Rice Starch by Cross-linking Rice Protein Catalyzed by Glutaminase Enzyme

中文

中国食品学报

1009-7848

2023

23

8

94-104

10.16429/j.1009-7848.2023.08.011

20A532:湖南省教育厅重点项目 2021KFJJ01:食品安全监测与预警湖南省重点实验室开放基金项目 2017TP1021:湖南省科技创新平台与人才工程项目 2020NK2020:湖南省重点研发计划项目 kh2003013:长沙市重大专项

本校为第一机构

为弄清谷氨酰胺酶(TG)催化交联前、后大米蛋白对大米淀粉理化特性的影响,测定淀粉的膨胀系数与溶解度、直链淀粉溢出率。采用红外光谱法、可见分光光度法、差示扫描量热仪(DSC)、快速粘度分析仪(RVA)等技术手段分析淀粉共混...展开更多 为弄清谷氨酰胺酶(TG)催化交联前、后大米蛋白对大米淀粉理化特性的影响,测定淀粉的膨胀系数与溶解度、直链淀粉溢出率。采用红外光谱法、可见分光光度法、差示扫描量热仪(DSC)、快速粘度分析仪(RVA)等技术手段分析淀粉共混体系的结构特征和功能特性。结果表明,蛋白在TG酶催化下对淀粉的结构、消化率与其它功能特性均有显著影响,且大米蛋白与淀粉二者间相互作用...

The purpose of this experiment was to study the effect of rice protein on the physicochemical properties of rice starch before and after glutaminase(TG)catalyzed cross-linking.The functional properties and structural characteristics of starch blending systems were analy...MORE The purpose of this experiment was to study the effect of rice protein on the physicochemical properties of rice starch before and after glutaminase(TG)catalyzed cross-linking.The functional properties and structural characteristics of starch blending systems were analyzed by technical means such as RVA,and the formation...