Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/56576
DC FieldValueLanguage
dc.contributor.author金安兒zh_TW
dc.contributor.other行政院國家科學委員會zh_TW
dc.contributor.other中興大學食品科學系zh_TW
dc.date1999zh_TW
dc.date.accessioned2014-06-06T09:06:19Z-
dc.date.available2014-06-06T09:06:19Z-
dc.identifierNSC87-2214-E005-003zh_TW
dc.identifier.urihttp://hdl.handle.net/11455/56576-
dc.description.abstract梅納反應為食品中所常見的一種化學反應,對於卵白蛋白及牛血清白蛋白等球狀蛋白質的凝膠具有增強作用,能促進凝膠中共價鍵結的生成,降低離水率,並能使這些蛋白質在低濃度下發生凝膠。本研究即在探討葡萄糖、甘露糖、半乳糖、木糖、阿拉伯糖、赤藻糖、甘油醛、果糖、山梨糖、木酮糖、赤藻酮糖、二羥丙酮等各種單糖及乳糖、麥芽糖等雙糖等不同糖類對大豆蛋白梅納反應凝膠形成效果的影響,針對其共價鍵形成的凝膠特性,探討其在凍結貯藏下的耐受性及冷凍乾燥適性等加工特性,嘗試開發具新加工性質的凝膠產品。所用測定項目包括凝膠強度、離水率、復水性、DSC分析、色差值測定、官能品評,以及掃描式電子顯微鏡觀察和蛋白質溶解度等。zh_TW
dc.language.isozh_TWzh_TW
dc.relation.urihttp://grbsearch.stpi.narl.org.tw/GRB/result.jsp?id=343603&plan_no=NSC87-2214-E005-003&plan_year=87&projkey=PB8701-2184&target=plan&highStr=*&check=0&pnchDesc=%E6%A2%85%E7%B4%8D%E5%8F%8D%E6%87%89%E8%AA%98%E5%B0%8E%E4%B9%8B%E5%A4%A7%E8%B1%86%E8%9B%8B%E7%99%BD%E5%87%9D%E8%86%A0%E5%8A%A0%E5%B7%A5%E7%89%B9%E6%80%A7%E7%9A%84%E6%8E%A2%E8%A8%8Een_US
dc.subject應用研究zh_TW
dc.subjectMaillard reactionen_US
dc.subject食品科技zh_TW
dc.subject梅納反應zh_TW
dc.subject大豆蛋白zh_TW
dc.subject凝膠zh_TW
dc.subject耐凍性zh_TW
dc.subject冷凍乾燥zh_TW
dc.subjectSoy proteinen_US
dc.subjectGelen_US
dc.subjectFreezing resistanceen_US
dc.subjectFreeze-dryingen_US
dc.title梅納反應誘導之大豆蛋白凝膠加工特性的探討zh_TW
dc.titleProcessing Characteristics of Soy Protein Gel Induced by Maillard Reactionen_US
dc.typeResearch Reportszh_TW
item.grantfulltextnone-
item.openairetypeResearch Reports-
item.cerifentitytypePublications-
item.languageiso639-1zh_TW-
item.fulltextno fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
Appears in Collections:食品暨應用生物科技學系
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