Impact of hot alkali modification conditions on secondary structure of peanut protein and embedding rate of curcuminOA
This study aimed to modify isolated and extracted peanut protein with hot alkali to study the impact of pH,heating temperature,processing time and other alkali liquor conditions on the molecular structure of the peanut.Curcum…查看全部>>
Wei Li;Shugang Li;Yong Hu;Mengzhou Zhou;Chao Wang;Dongsheng Li;Deyuan Li
Hubei University of Technology,Wuhan,430068,China Hubei Cooperative Innovation Center for Industrial Fermentation,Wuhan,430068,ChinaHubei University of Technology,Wuhan,430068,ChinaHubei University of Technology,Wuhan,430068,China Hubei Cooperative Innovation Center for Industrial Fermentation,Wuhan,430068,ChinaHubei University of Technology,Wuhan,430068,China Hubei Cooperative Innovation Center for Industrial Fermentation,Wuhan,430068,ChinaHubei University of Technology,Wuhan,430068,China Hubei Cooperative Innovation Center for Industrial Fermentation,Wuhan,430068,ChinaHubei University of Technology,Wuhan,430068,China Hubei Cooperative Innovation Center for Industrial Fermentation,Wuhan,430068,ChinaFunction Food Engineering Center of Hubei province,Hubei University of Chinese Medicine,Wuhan,430068,China
轻工业
CurcuminEmbedding rateHot alkali modificationPeanut proteinSecondary structure
《食品科学与人类健康(英文)》 2019 (3)
P.283-291,9
This work was financially supported by The foundation for young scientists of hubei province(grant number 610112246)the foundation for Doctoral startup project of Hubei University of Technology(grant number 337/338).