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食品蛋白质的回收、分离与表征

Recovery, Isolation, and Characterization of Food Proteins.

作者信息

Schweiggert-Weisz Ute, Zannini Emanuele

机构信息

Institute for Nutritional and Food Sciences, University of Bonn, 53113 Bonn, Germany.

Department Food Process Development, Fraunhofer Institute for Process Engineering and Packaging (IVV), 85354 Freising, Germany.

出版信息

Foods. 2021 Dec 29;11(1):70. doi: 10.3390/foods11010070.

DOI:10.3390/foods11010070
PMID:35010196
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8750581/
Abstract

One of the greatest challenges currently facing our society is combating climate change [...].

摘要

我们社会目前面临的最大挑战之一是应对气候变化[……]。

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Rejuvenated Brewer's Spent Grain: EverVita Ingredients as Game-Changers in Fibre-Enriched Bread.焕新的啤酒糟：EverVita成分成为富含纤维面包的变革者。
Foods. 2021 May 22;10(6):1162. doi: 10.3390/foods10061162.
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Extrusion Processing of Rapeseed Press Cake-Starch Blends: Effect of Starch Type and Treatment Temperature on Protein, Fiber and Starch Solubility.菜籽饼粕-淀粉混合物的挤压加工：淀粉类型和处理温度对蛋白质、纤维及淀粉溶解度的影响
Foods. 2021 May 21;10(6):1160. doi: 10.3390/foods10061160.
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Screening of Twelve Pea ( L.) Cultivars and Their Isolates Focusing on the Protein Characterization, Functionality, and Sensory Profiles.以蛋白质特性、功能和感官特征为重点对12个豌豆（L.）品种及其分离物进行筛选
Foods. 2021 Apr 2;10(4):758. doi: 10.3390/foods10040758.
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Functional Properties of Rye Prolamin (Secalin) and Their Improvement by Protein Lipophilization through Capric Acid Covalent Binding.黑麦醇溶蛋白（麦醇溶蛋白）的功能特性及其通过癸酸共价结合进行蛋白质亲脂化的改进
Foods. 2021 Mar 1;10(3):515. doi: 10.3390/foods10030515.
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Assessment of the Physicochemical and Conformational Changes of Ultrasound-Driven Proteins Extracted from Soybean Okara Byproduct.超声驱动从大豆豆渣副产品中提取的蛋白质的物理化学和构象变化评估
Foods. 2021 Mar 8;10(3):562. doi: 10.3390/foods10030562.
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Fermentation of Lupin Protein Hydrolysates-Effects on Their Functional Properties, Sensory Profile and the Allergenic Potential of the Major Lupin Allergen Lup an 1.羽扇豆蛋白水解物的发酵——对其功能特性、感官特征以及主要羽扇豆过敏原Lup an 1的致敏潜力的影响
Foods. 2021 Jan 31;10(2):281. doi: 10.3390/foods10020281.