The Functional and Physicochemical Properties of Rice Protein Concentrate Subjected to Acetylation.

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第一作者： Joanna,Miedzianka

第一单位： Department of Food Storage and Technology, Wroclaw University of Environmental and Life Sciences, 51-630 Wrocław, Poland.

作者： Joanna,Miedzianka ^[1] ; Katarzyna,Walkowiak ^[2] ; Magdalena,Zielińska-Dawidziak ^[3] ; Aleksandra,Zambrowicz ^[4] ; Szymon,Wolny ^[1] ; Agnieszka,Kita ^[1]

作者单位： Department of Food Storage and Technology, Wroclaw University of Environmental and Life Sciences, 51-630 Wrocław, Poland. ^[1] Department of Physics and Biophysics, Poznań University of Life Sciences, 60-637 Poznan, Poland. ^[2] Department of Biochemistry and Food Analysis, Poznań University of Life Sciences, 60-623 Poznań, Poland. ^[3] Department of Functional Products Development, Wroclaw University of Environmental and Life Sciences, 51-630 Wrocław, Poland. ^[4]

关键词 FT-IR spectroscopy acetic anhydride amino acid composition commercial rice protein preparation digestibility functional properties

主题词乙酰化作用(Acetylation);植物蛋白质类(Plant Proteins);谱学, 傅里叶变换红外(Spectroscopy, Fourier Transform Infrared);化学现象(Chemical Phenomena);溶解度(Solubility)

DOI 10.3390/molecules28020770

PMID 36677829

发布时间 2023-01-24

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