搜索结果: 1-15 共查到“食品科学技术 pH”相关记录42条 . 查询时间(0.108 秒)
美国肯塔基大学熊幼翎教授、江南大学蒋将教授：作为液体鸡蛋替代品的绿豆蛋白乳液的结构和流变特性：pH（图）
美国肯塔基大学 熊幼翎 江南大学 蒋将 液体鸡蛋 绿豆蛋白乳液 食品蛋白质化学 蛋白乳液
2022/4/29
近日，美国肯塔基大学熊幼翎教授和江南大学食品学院蒋将教授等人在Food Hydrocolloids发表最新文章，题目为《Structural and rheological properties of mungbean protein emulsion as a liquid egg substitute: The effect of pH shifting andcalcium》，第一作者为江南...
核桃乳饮料是水包油型乳液，通常由油相和水相组成。油相为核桃油，水相包括水、核桃蛋白和一些乳化剂。近年来，世界各国核桃乳饮料市场不断壮大，但由于核桃仁含油量较高，而核桃蛋白在油水界面上的乳化性能较差，是一个热力学不稳定体系，因此在储存过程中，通常伴随着一系列的物理化学变化，包括乳脂化、絮凝、聚结和奥斯特瓦尔德熟化，使核桃乳饮料趋于不稳定。
研究pH对鸡肉肌原纤维蛋白热诱导凝胶非共价键作用力和结构的影响，揭示凝胶非共价键作用力与结构之间的关系。【方法】活AA鸡宰杀，提取鸡胸肉肌原纤维蛋白，配制不同pH（5.0、5.5、6.0、6.5、7.0）的肌原纤维蛋白溶液并制成热诱导凝胶，运用Zeta电位仪测定肌原纤维蛋白凝胶分子表面的电位值来表征静电相互作用；利用拉曼光谱仪测定肌原纤维蛋白凝胶I760/I1003反映疏水相互作用变化，I850/...
Development of a Combined Temperature and pH Model and the Use of Bioprotectants to Control of Mucor circinelloides
Combined Temperature pH Model
2016/6/2
Fungi are the major cause of fresh fermented dairy spoilage adversely affecting the economic performance of the dairy industry. The control of the contamination and the inhibition of the fungal growth...
以从小麦、玉米、大米、大麦等作物中分离得到的12株不同种类的镰刀菌菌株为研究对象,探究不同温度和p H对其生长及产毒的影响。结果表明,镰刀菌在10~35℃和p H3~11范围内均能够生长,最适温度为20~30℃,最适p H为6~8。供试镰刀菌能够产生的毒素主要为A型单端孢霉烯族毒素、B型单端孢霉烯族毒素、伏马毒素和镰刀菌酸,产毒温度为5~40℃,但不同菌株的最适产毒温度存在差异;产毒过程受p H影...
pH梯度结合逆相蒸发法制备黑米麸皮花青素脂质体的研究
花青素 脂质体制备 包封率 响应面
2016/6/28
以大豆卵磷脂和胆固醇混合物为壁材,采用p H梯度结合逆相蒸发法制备黑米麸皮花青素脂质体,利用单因素实验,得到影响花青素脂质体包封率的三个显著性因素:大豆卵磷脂与胆固醇摩尔比(nSPC/nCH)、有机相与水相体积比(VOP/VAP)和磷酸缓冲液浓度(mmol/L)。根据中心组合(Box-Behnken)实验设计原理,采用响应面分析法对花青素脂质体的制备工艺进行了优化,结果得到花青素脂质体最佳制备工艺...
本文采用7S形成纤维聚合结构的制备条件,研究低p H条件下长时间热处理对大豆蛋白7S和11S(包括酸性亚基和碱性亚基)乳化性和起泡性的影响。结果发现,低p H条件下长时间热处理的聚合手段,可以显著(p0.05)改善不同大豆蛋白组分的起泡性,但对乳化性没有明显的改善作用,甚至对乳化稳定性有降低作用,这种改善程度与是否形成纤维聚合结构无关。与p H7.0条件下的热处理手段相比,低p H条件下长时间热处...
乳化剂类型、浓度及水相pH对水包核桃油乳状液物理稳定性的影响
乳化剂 核桃油 水包油乳状液 物理稳定性
2016/6/30
为了了解在水包核桃油乳状液中乳化剂类型、浓度及水相p H对其物理稳定性的影响,考察四种乳化剂即乳清分离蛋白(WPI)、十二烷基磺酸钠(SDS)、十二烷基三甲基溴化铵(DTAB)以及失水山梨醇聚氧乙烯酯(Tween20)在p H3.0和p H7.0条件下形成稳定的水包核桃油乳状液所需要的最低浓度。结果表明,p H对阳离子表面活性剂DTAB、非离子表面活性剂Tween20乳化效果影响较大,在p H3....
pH and thermal stability of anthocyanin-based optimised extracts of Romanian red onion cultivars
Allium cepa L. phenolics anthocyanins pH differential Differential Scanning Calorimetry
2014/2/24
Total phenolics and anthocyanins in ten samples of Romanian red onion cultivars, extraction optimisation and pH/thermal stability were investigated. Extraction with 80% aqueous ethanol leads to an inc...
Combined effects of temperature, pressure and low pH on the amplification of DNA of plant derived foods
GMO food processing DNA degradation DNA amplification
2014/2/25
The effect of food processing on the DNA integrity was studied by means of PCR amplification of soybean, transgenic MON 810 and non-transgenic maize, bean, and pea. The degree of DNA degradation was c...
Functional and Physical Properties of Bovine Plasma Proteins as a Function of Processing and pH, Application in a Food Formulation
Freeze-drying minced meat protective agent
2010/9/30
The combined effects of ultrafiltration and freeze drying stages, and the incorporation of a stabilizing agent on selected functional and physical properties of bovine plasma proteins, were evaluated ...
The Use of Response Surface Methodology in Optimization of Lactic Acid Production: Focus on Medium Supplementation, Temperature and pH Control
lactic acid whey cheese nitrogen sources response surface methodology medium optimization
2010/10/14
Two response surface methodologies involving central composite designs have been
successfully applied to evaluate the effect of cheese whey, corn steep liquor, ammonium
sulphate, temperature and pH ...
Salinity, Dissolved Oxygen, pH and Surface Water Temperature Conditions in Nkoro River, Niger Delta, Nigeria
Dissolved oxygen Nigeria Niger Delta Nkoro R iver
2010/9/29
Salinity, dissolved oxygen, pH and surface water temperature conditions in Nkoro River, in the
Niger Delta area of Nigeria was studied for a period of one year (January – December 2008). The response...
Effect of Temperature and pH on Nonenzymic Browning in Minced Dried Pepper During Storage
Minced dried pepper Nonenzymic browning Temperature pH
2009/10/15
The effect of temperature and pH was investigated on the nonenzymic browning reactions in minced dried paprika. The browning pigments formation was both pH and temperature dependent. Increasing pH in ...
pH-Dependent Inactivation of Enzymes by Microbubbling of Supercritical Carbon Dioxide
supercritical CO2 microbubbles inactivation
2009/7/8
The effect of pH on the inactivation of some enzymes (acid protease, alkaline protease, papain, and glucoamylase) dissolved in McIlvaine buffer by microbubble supercritical (SC) CO2 treatment was inve...