Extraction of Pleurotus ostreatus Protein by the Aqueous Two-phase System and Its Characterization [PDF]
To achieve green and efficient extraction of Pleurotus ostreatus protein (PP), the phase diagram of the PEG-(NH4)2SO4 aqueous two-phase system (ATPS) was constructed using the cloud point method.
Huixian XIE +3 more
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Shuitu Baochi Xuebao, 2002 土壤水分有效性的高低是制约石渣土生产能力的关键因素之一。对丹江口库区郧县石渣土 3种不同土石比土壤水分有效性的研究表明 :土壤水分有效性与土壤中的土 (2 mm)比关系密切。土壤蒸发、持水、导水和供水能力均与土壤中的土石比的大小有关。 3种土壤的持水能力 ,以石砾含量较少、质地较粘的土壤最强 ,以石砾含量较多、质地为壤质的土壤最低。而土壤水分蒸发能力与砾石含量呈负相关 ,土壤水分扩散率则与砾石含量呈正相关。适中土石比的土壤可提高入渗性能 ,减少蒸发量 ,提高供水性能。
吕国安 蔡崇法 等
doaj +2 more sources
Preparation and Structural Characterization of Rice Bran Protein Hydrolysates and Their Binary Nanoparticles [PDF]
To improve the solubility, stability and bioactivity of rice bran protein (RBP) and its hydrolysates and to enhance their utilization as biological carriers, this study prepared binary nanoparticles composed of rice bran protein hydrolysates and gum ...
WANG Na, BU Huifang, SUN Yuzhuo, SHAO Xulong, BAI Xilei, XIAO Zhigang, ZHANG Xiuling
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Research on Evaluation of the Quality of Different Varieties of Highland Barley Flour and the Suitability of Noodle Processing [PDF]
In order to clarify the relationship among nutritional quality of highland barley flour, processing quality and edible quality of noodles, the flour of 21 highland barley varieties in Qinghai Province was used as raw the materials.
DANG Bin +5 more
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Effects of Different High-temperature Treatments on Physicochemical Properties and Taste Quality of Grass Carp Meat [PDF]
This study aimed to study the effects of three current popular high-temperature treatments (electric roasting, air frying and superheated steam) on the physicochemical properties and taste quality of grass carp meat.
Hui WANG +4 more
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Shuitu Baochi Xuebao目的为系统认识不同水土保持措施下土壤碳的流失过程、通量特征及其影响因素。方法采用野外模拟降雨试验，对比分析梯田、草地、上梯下草、上梯下裸等水土保持措施下黄土坡面溶解性有机碳与无机碳随降雨过程的流失特征及影响因素，量化不同水土保持措施对坡面溶解性碳流失的拦蓄效益。结果各水土保持措施下坡面溶解性碳浓度随降雨过程无明显变化规律，但溶解性碳流失通量均较裸地显著降低（p<0.05），且以溶解性无机碳流失为主，其贡献碳流失量的79.5%～83.1%；草地、上梯下草 ...
王璞 +5 more
doaj
Effects of soluble soybean polysaccharides on the formation of gel formation of soybean protein isolate [PDF]
ObjectiveThis study aimed to investigate the effect of soluble soybean polysaccharides (SSPS) on gel formation and properties of soybean protein isolate (SPI).MethodsSPI suspension and gels with different amounts of SSPS were prepared, and SPI suspension
GE Yuhong +3 more
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Effect of Ethanol Processing on Functional Properties and Composition of Peanut Proteins [PDF]
The quality of peanut protein prepared under different ethanol processing conditions varies, leading to differences in protein properties and subsequently in the functional characteristics and applications of the protein products.
GUO Xing-feng +6 more
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Research Progress on Protein Additives for Enhancing Gel Properties of Meat Products [PDF]
Gelation, an important quality attribute of meat products, significantly influences the appearance, flavor, and texture of meat products. Enhancing gelation in meat products holds immense importance in improving the production process and the quality ...
LI Zhijie, YAN Ruisi, WANG Xiujuan, HU Zhonghai, CAI Tianci, ZHEN Zongyuan
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Effect of Low-salt Curing on the Quality of Crisp Grass Carp after Freeze-thaw Treatment [PDF]
To investigate the effect of salt concentration on the quality and myofibrillar protein of crisp grass carp fillets before and after a single freeze-thaw cycle, fillets were marinated in 0.25, 0.5, 0.75, 1.0, 1.5, and 2.0 mol/L NaCl solutions at 4 ℃ for ...
Hao DONG +7 more
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