脱皮和热处理对芝麻蛋白营养价值的影响。 - Suppr

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Effect of dehulling and heat processing on nutritional value of sesame proteins.

作者信息

Sastry M C, Subramanian N, Parpia H A

出版信息

J Am Oil Chem Soc. 1974 Apr;51(4):115-8. doi: 10.1007/BF02639718.

DOI:10.1007/BF02639718

PMID:4826076

Abstract

摘要

相似文献

Effect of dehulling and heat processing on nutritional value of sesame proteins.脱皮和热处理对芝麻蛋白营养价值的影响。

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Chemical and nutritional modifications of sunflower proteins due to alkaline processing. Formation of amino acid cross-links and isomerization of lysine residues.碱性处理导致向日葵蛋白的化学和营养修饰。氨基酸交联的形成以及赖氨酸残基的异构化。

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The food processing front of the seventies.

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引用本文的文献

Selection of process parameters for producing high quality defatted sesame flour at pilot scale.中试规模下生产高品质脱脂芝麻粉工艺参数的选择

J Food Sci Technol. 2015 Mar;52(3):1778-83. doi: 10.1007/s13197-013-1131-7. Epub 2013 Sep 13.

Sesame protein: a review and prospectus.芝麻蛋白：综述与展望

J Am Oil Chem Soc. 1979 Mar;56(3):463-8. doi: 10.1007/BF02671542.

本文引用的文献

Studies on the heat inactivation of lysine in soy bean oil meal.豆粕中赖氨酸热失活的研究。

J Biol Chem. 1948 Aug;175(1):15-20.

The net protein utilization and the protein efficiency ratio of sesme proteins supplemented with lysin to levels present in FAO reference protein pattern and milk.

Ann Biochem Exp Med. 1962 May;22:113-6.

The estimation of the available lysine in animal-protein foods.动物蛋白食品中可利用赖氨酸的测定。

Biochem J. 1960 Dec;77(3):604-10. doi: 10.1042/bj0770604.

The effects of processing temperatures on the amino acid content of sunflower seed oil meal.加工温度对葵花籽粕氨基酸含量的影响。

J Nutr. 1953 Aug;50(4):487-90. doi: 10.1093/jn/50.4.487.

Evaluation of protein quality in cottonseed meals by chick growth and by a chemical index method.通过雏鸡生长和化学指数法评估棉籽粕中的蛋白质质量。

J Nutr. 1953 Apr;49(4):679-90. doi: 10.1093/jn/49.4.679.

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