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Effect of Bovine Globin and Globin-sugar Complexes on Rheological Properties of Dough and Bread
breadmaking dough qualities globin
2009/5/20
Globin (Gb), a rich source of essential amino acids, and Gbs glycated with sugars (glucose, fructose and psicose) by the Maillard reaction were applied to breadmaking, and their effects on the rheolog...
Peptic globin digest (PG) was prepared from porcine blood globin, and the peptides were characterized by separation processes such as gel filtration chromatography, hydrophobic chromatography and sodi...
Gelation of Porcine Globin by Pepsin Treatment
pepsin treatment surface hydrophobicity hydrolysis
2010/11/23
The effects of pepsin treatment on the gelation of porcine globin were studied by measurements of surface hydrophobicity, extent of hydrolysis, gel strength and polyacrylamide gel electrophoresis. Gel...