The capacity of holding water, emulsification and emulsification stability of soybean 7S globulin modified by pawpaw protease were evidently advanced while the hydrolyze index was 10.78%. Soybean 7S globulin could be hardly advanced by Asl.

 
  • 木瓜蛋白酶改性蛋白的水解度为10.;78%25时的持水性、乳化性、乳化稳定性都比改性前有大幅度提高:As1
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