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《JOURNAL OF EAST CHINA UNIVERSITY OF SCIENCE AND TECHNOLOGY》 1994-06
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Protein Modification by Extrusion Texturization─Physical and Chemical Changes of Soybean Protein During the Extrusion

Chen Ying;Yu Juntang(Department of Biochemical Enginering ECUST,Shanghai 200237)Shen Beiying and Liu Fuguang(Department Of Cereal and oil Engineering,Wuxi Institute of Light Industrg,Wuxi 214036)  
Extrusion was used as a protein modification method to make soybean proteinconcentrate(SPC)texturized so that SPC became a functional protein with unique texturalproperties.Analysis of buffer extraction,polyacrylamide gel electrophoresis and fouriertransform infra- red difference spectroscopy indicated that during extrusion texturization ofSPC ,disulphide bonds exchange reaction took place,but there were no isopeptide bondswere formed and protein molecular weight was not changed.The conformation of texturizedsoybean protein was primarily stabilized by disulphide bonds and hydrophobic interactlons.
【CateGory Index】: Q518.4
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