猪血浆蛋白水解物对水包油型乳状液氧化稳定性的影响OA北大核心CSCDCSTPCD
Effects of porcine plasma protein hydrolysates on oxidation stability of oil-in-water emulsions
本实验主要研究了猪血浆蛋白水解物(Porcine plasma protein hydrolysate,PPPH)对水包油型(O/W型)乳状液储藏过程氧化稳定性的影响.分别将PPPH以0、2.5、5、10和20 mg/mL的浓度添加到以Tween-20为乳化剂的菜籽油O/W型乳状液中,测定乳状液在37℃条件下储藏10d时间内的荧光光谱分析、共轭二烯(Conjugated diene,CD)和硫代巴比妥酸值(Thiobarbituric acid …查看全部>>
Potential effects of porcine plasma protein hydrolysates (PPPH)on oxidative stability of oil-in-water type (O/W) emulsions were investigated during the storage.Different concentration of PPPH(0～20 mg/mL)were added to rapeseed O/W emulsions which used Tween-20 as the emulsifier.The changes of tryptophan fluorescence spectroscopy,conjugated diene(CD) and thiobarbituric acid-reactive substances(TBARS) values of the emulsions were determined during 0～ 10 days wh…查看全部>>
李月;刘骞;陈益春;孔保华;夏秀芳
东北农业大学食品学院,黑龙江哈尔滨150030东北农业大学食品学院,黑龙江哈尔滨150030东北农业大学食品学院,黑龙江哈尔滨150030东北农业大学食品学院,黑龙江哈尔滨150030东北农业大学食品学院,黑龙江哈尔滨150030
轻工纺织
猪血浆蛋白水解物乳状液色氨酸荧光光谱氧化稳定性脂质氧化
procine plasma protein hydrolysatesemulsiontryptophan fluorescence spectroscopyoxidative stabilitylipid oxidation
《食品工业科技》 2017 (16)
24-28,5
国家自然科学基金面上项目(31671788)东北农业大学“学术骨干”项目(16XG18).
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