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【期刊论文】Effect of transglutaminase treatment on the properties of cast films of soy protein isolates
温其标, Chuan-He Tang a, b, ∗, , Yan Jiang a, Qi-Biao Wen a, Xiao-Quan Yang a
Journal of bioctechnology 120(2005)296-307,-0001,():
-1年11月30日
ctive of this work was to investigate the effect of microbial transglutaminase (MTGase) treatment on the properties and microstructures of soy protein isolate (SPI) films cast with 0.6 plasticizer per SPI (gg-1) of glycerol, sorbitol and 1:1 mixture of glycerol and sorbitol, respectively. Tensile strength (TS), elongation at break (EB), water vapor transmission rate (WVTR) or water vapor permeability (WVP), moisture content (MC), total soluble matter (TSM), lipid barrier property and surface hydrophobicity of control and MTGase-treated films were evaluated after conditioning film specimens at 25℃ and 50% relative humidity (RH) for 48 h. The treatment by 4 units per SPI (Ug-1) of MTGase increased the TS and surface hydrophobicity by 10-20% and 17-56%, respectively, and simultaneously significantly (P≤0.05) decreased the E, MC and transparency. The WVTR or TSM of SPI films seemed to be not significantly affected by enzymatic treatment (P>0.05). The MTGase treatment also slowed down the moisture loss rate of film-forming solutions with various plasticizers during the drying process, which was consistent with the increase of surface hydrophobicity of SPI films. Microstructural analyses indicated that the MTGase-treated films of SPI had a rougher surface and more homogeneous or compact cross-section compared to the controls. These results suggested that the MTGase treatment of film-forming solutions of SPI prior to casting could greatly modify the properties and microstructures of SPI films.
Edible films, Microbial tranglutaminase (, MTGase), , Soy protein isolates (, SPI), , Film property
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温其标, 王志, 蔡俊鹏
华南理工大学学报(自然学报),2005,33(3):87~90,-0001,():
-1年11月30日
通过特定的TCBS(Thiosufate-Citrate-Bile Salts-Sucrose)和筛选培养基,对九孔鲍肠道及其养殖水体中菌群的产几丁质酶能力进行了研究。结果表明,在鲍鱼肠道及其养殖水体中均存在有能分泌几丁质酶的微生物。在鲍鱼肠道中,共分离到12株菌株,占总细菌的34.3%,它们分别属于Vibrio fluvialis和Vibrio minicus;在鲍鱼养殖水体中则分离到4株菌株,占总细菌的11.8%,属于Vibrio fluvialis。比较鲍鱼肠道和养殖水体中产几丁质酶菌株的比例及其能力的大小,可以发现前者的比例高于后者,由此表明了鲍鱼肠道对菌株的选择性。
九孔鲍, 肠道, 养殖水体, 细菌, 几丁质酶
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温其标, 张勇, 池建伟, *, 张名位, 徐志宏
食品科学,2004,25(3):45~48,-0001,():
-1年11月30日
本文以邻苯二酚为底物采用分光光度计测定氧化产物的方法对香蕉果肉多酚氧化酶(PPO)的催化特性、最适温度、最适pH值、热稳定性等性质进行了研究。结果表明,香蕉PPO的最适温度为25℃,最适pH为5.0,75℃水浴处理5min酶基本完全失活,100℃水浴处理20s可钝化PPO的活性,并且香蕉PPO具有同功酶。
香蕉, 多酚氧化酶, 褐变, 同功酶
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温其标, 邱礼平, 朱力洪, 方召
食品工业科技,2003,24(4):68~69,-0001,():
-1年11月30日
从还原力的角度探讨了葡萄糖异构化生产果葡糖浆过程中葡萄糖值下降的原因。在费林氏法测定还原糖的条件下,比较了果糖和葡萄糖的还原力;分别用葡萄糖和淀粉水解糖为原料,研究了异构化过程中DE值与果糖含量的关系。结果表明,对于费林氏溶液,果糖的还原力比葡萄糖低;葡萄糖值随异构化所产生的果糖含量增加而降低。异构化过程中DE值下降的主要原因是果糖的还原力比葡萄糖低。
葡萄糖 果葡糖浆 DE值异构化
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温其标, 卢声宇
华南理工大学学报(自然学报),2002,30(11):134~137,-0001,():
-1年11月30日
应用In-Vitro模型研究了羟丙基淀粉颗粒及其糊的消化性能。结果表明:羟丙基化能够提高淀粉颗粒的消化速度,增加消化产物;对于羟丙基淀粉糊,则随取代度增大,消化速度减慢,消化产物减少;取代度大于2.0的高取代度羟丙基淀粉,相同条件下其消化速度远远小于低取代度淀粉糊,甚至小于低取代度的淀粉颗粒。
羟丙基淀粉, 消化性能, 酶水解
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