Search Results - "enzymatic modification"
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Modification of Cellulosic Dietary Fiber and Comparison of its Physicochemical and Functional Properties
Published 2025-07-01Subjects: Get full textSporisorium reilianum is an emerging fungal resource rich in dietary fiber (DF), but conventional extraction yields suboptimal functionality. Using Sporisorium reilianum as raw material, the extraction process of modified dietary fiber (DF) was optimized through response surface methodology by adjus...
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The utilization of biochemically modified microfibers from grain by-products as reinforcement for polypropylene biocomposite
Published 2014-10-01Subjects: Get full textThe presented research study aims to evaluate microfibers from grain by-products as a substitute for wood flour in wood-thermoplastic composites. Grain husks are an abundant and cheap source of annual, renewable raw material, which besides lignocellulose, may also contain substantial amounts of star...
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蛋白原料及其酶法改性在植物基肉制备中应用的研究进展Research progress on the application of protein raw materials and its enzymatic modification in plant-based meat preparation...
Published 2025-07-01Subjects: “…plant-based meat; protein; enzymatic modification; extrusion…”旨在为植物基肉及其蛋白配料的开发提供思路，综述了植物基肉加工用蛋白原料和蛋白酶法改性对产品品质的影响。不同来源的植物蛋白因组成、结构、理化性质和功能特性不同，制备的植物基肉品质存在较大差异；相比单一蛋白原料，使用复配蛋白原料可以提高植物基肉的质构及感官品质；酶法交联改性和酶法水解改性能够改变蛋白质分子结构，从而影响植物基肉的纤维结构形成和质构；酶法改性常用的酶包括谷氨酰胺转氨酶、蛋白酶等，酶法改性与挤压同时进行、先酶法改性再挤压组织化2种方式均能改善植物基肉品质。综上，蛋白原料复配和酶法改性是改善植物基肉品质的有效措施。 In order to provide ideas for the d...
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