食品科学2012，Vol.33Issue(5)：98-101,4.
源于不同加工条件下大豆分离蛋白的电子顺磁共振分析
Electron Paramagnetic Resonance Spectroscopy （EPR） Study of Soybean Protein Isolates Prepared by Different Processing Methods
摘要
Abstract
Soybean protein isolates were prepared by different methods and comparatively analyzed by electron paramagnetic resonance （EPR） spectroscopy. The results showed that soybean protein isolates obtained by different methods were different in central singlet signal attributed to the carbon radical （g value ranged between 2.0051 and 2.0054）. The central free radical signal of soybean protein isolates could be weakened by decreasing extraction temperature, reducing lipid contents of defatted soybean flakes or inactivating lipoxygenase activity.关键词
大豆分离蛋白/电子顺磁共振/自由基Key words
soybean protein isolates/electron paramagnetic resonance(EPR)/free radicals分类
轻工纺织引用本文复制引用
黄友如,陈义勇,朱东兴,赵阳,王叹玉..源于不同加工条件下大豆分离蛋白的电子顺磁共振分析[J].食品科学,2012,33(5):98-101,4.基金项目
江苏省高校自然科学研究项目 （）
苏州市科技计划项目 （）
