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tyrosinase [J]. European Food Research and Technology 2002, 214(4):276-281 [10] MATHEIS G, WHITAKER J. Peroxidase-catalyzed cross linkin ng of proteins Journal of Protein Chemistry, 1984, 3(1): 35-48 [11]李丹,崔凯.食品蛋白质的改性技术[J.食品与发酵工业,1999,25(6) [12] LI Junwen, ZHAO Xinhuai. Oxidative cross-linking of casein by horseradish peroxidase and its impacts on emulsifying properties and the microstructure of acidified gel[J. African Journal of Biotechnology, 2009, 8(20):5508-5515 [13]肖怀秋,李玉珍,兰立新,等.大豆分离蛋白酶法改性研究进展[J].酿酒, 2007,34(5):50-52. [14]张连富,李红.蛋白质酶法改性研究进展[J].粮食与食品工业,1999(1): 17-21 [15]蔡丽丽,陆启玉,钱林.酶法改性食品蛋白质的研究进展[J].粮油加工与食品 机械,2006(6):85-87 [16]孔祥珍,周惠明,钱海峰.小麦面筋蛋白酶解物的制备及其功能性质研究[J]. 中国农业科学,2006,39(3):593-598 [17]高安全,姬学亮,张二琴.大豆蛋白酶法改性研究[J].开封大学学报,2004(9): 92-94. [18] GU Y, MATSUMURA Y, YAMAGUCHI S, et al. Action of proteinglutaminase on a lactalbumin in the native and molten globule states [j]. J Agric Food Chem, 2001 49(12):5999-6005 [19] CABRA V, ARREGUINR, VAZQUEZ-DUHALTR, et al. Effect of alkaline deamidation on the structure, surface hydrophobicity, and emul-sifying properties of the Z19 a -zein[J. J Agric Food Chem, 2007, 55(2):439-445. [20 MIWA N, YOKOYAMA K, WAKABAYASHI H, et al. Effect of deamidation by protein-glutaminase on physicochemical and functional properties of skim milk[J] International Dairy Journal, 2010, 20(6): 393-39 [21] MOTOKI M, SEGURO K, NIO N, et al. Glutamine-specific deamidation of a Sl-casein by transglutaminase[J. Agricultural and Biological Chemistry, 1986 50(12):3025-3030 [22] HAMADA J. Effects of heat and proteolysis on deami dation of food proteins sing peptidoglutaminase [J]. Journal of Agricultural and Food Chemistry, 1992 40(5):719-723 [23 YAMAGUCHI S, JEENES D, ARCHER D. Protein-gluta from Chry seobacterium proteolyticum, an enzyme that deamidated glutaminyl residues in proteins[J]tyrosinase[J]. European Food Research and Technology, 2002, 214 (4): 276-281. [10] MATHEIS G, WHITAKER J. Peroxidase-catalyzed cross linking of proteins[J]. Journal of Protein Chemistry, 1984, 3(1): 35-48. [11] 李丹, 崔凯. 食品蛋白质的改性技术[J]. 食品与发酵工业, 1999, 25 (6): 58-62. [12] LI Junwen, ZHAO Xinhuai. Oxidative cross-linking of casein by horseradish peroxidase and its impacts on emulsifying properties and the microstructure of acidified gel[J]. African Journal of Biotechnology, 2009, 8(20): 5508-5515. [13] 肖怀秋, 李玉珍, 兰立新, 等. 大豆分离蛋白酶法改性研究进展[J]. 酿酒, 2007, 34(5): 50-52. [14] 张连富, 李红. 蛋白质酶法改性研究进展[J]. 粮食与食品工业, 1999 (1): 17-21. [15] 蔡丽丽, 陆启玉, 钱林. 酶法改性食品蛋白质的研究进展[J]. 粮油加 工与食品 机械, 2006(6): 85-87. [16] 孔祥珍, 周惠明, 钱海峰. 小麦面筋蛋白酶解物的制备及其功能性 质研究[J]. 中国农业科学, 2006, 39(3): 593-598. [17] 高安全, 姬学亮, 张二琴. 大豆蛋白酶法改性研究[J]. 开封大学学报, 2004(9): 92-94. [18] GU Y, MATSUMURA Y, YAMAGUCHI S, et al. Action of proteinglutaminase on α -lactalbumin in the native and molten globule states [J]. J Agric Food Chem, 2001, 49(12): 5999-6005. [19] CABRA V, ARREGUIN R, VAZQUEZ-DUHALT R, et al. Effect of alkaline deamidation on the structure, surface hydrophobicity, and emul-sifying properties of the Z19 α -zein[J]. J Agric Food Chem, 2007, 55 (2): 439-445. [20] MIWA N, YOKOYAMA K, WAKABAYASHI H, et al. Effect of deamidation by protein-glutaminase on physicochemical and functional properties of skim milk[J]. International Dairy Journal, 2010, 20(6): 393-399. [21] MOTOKI M, SEGURO K, NIO N, et al. Glutamine-specific deamidation of α S1-casein by transglutaminase[J]. Agricultural and Biological Chemistry, 1986, 50(12): 3025-3030. [22] HAMADA J. Effects of heat and proteolysis on deamidation of food proteins using peptidoglutaminase[J]. Journal of Agricultural and Food Chemistry, 1992, 40(5): 719-723. [23] YAMAGUCHI S, JEENES D, ARCHER D. Protein-glutaminase from Chryseobacterium proteolyticum, an enzyme that deamidates glutaminyl residues in proteins[J]
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