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Effect of Soaking Conditions on Properties of Soymilk Gel(浸泡条件对豆乳凝胶性质的影响) [PDF]
Shipin kexue jishu xuebao, 2022 Soybean soaking is an important part in the production of soymilk gel (tofu, uncongealed tofu) and soaking conditions could affect the quality of soymilk gel in varying degrees.
XU Jingting(徐婧婷) +3 more
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Development Status and Existing Problems of Soybean Food Industry in China(我国大豆食品产业发展现状及存在的问题) [PDF]
Shipin kexue jishu xuebao, 2023 Soybeans and soybean food are related to national food security, and nutrition and health of the public. Rationalizing and regulating the development relationship between soybean raw material production, food processing and utilization and food ...
GUO Shuntang(郭顺堂) +1 more
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Efficient Utilization and Technological Innovation of Plant-Based Protein Resources in China(我国植物蛋白资源高效利用途径与技术创新) [PDF]
Shipin kexue jishu xuebao, 2019 With the rapid development of “plant protein-based food” in recent years, the efficient utilization of plant protein resources has become the focus of global food industry.
GUO Shuntang(郭顺堂) +3 more
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Research Progress on Soy Food Flavor(大豆食品风味研究进展) [PDF]
Shipin kexue jishu xuebaoThe flavor profile of soybean-based foods was a complex system shaped by diverse volatile compounds generated during growth and processing. To date, more than 300 kinds of volatile flavor components have been identified in non-fermented products such as ...
GUO Shuntang(郭顺堂) +1 more
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Trends and Technological Innovations in Plant-Based Milk Industry(植物基乳产业的发展趋势与技术创新) [PDF]
Shipin kexue jishu xuebaoAs an important part of the plant-based food industry, the development level of plant-based milk products played a pivotal role in promoting the plant-based food industry.
GUO Shuntang(郭顺堂) +1 more
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Chaperone Property of Sodium Caseinate Prevents Thermal Aggregation of Egg White Proteins(利用酪蛋白酸钠的分子伴侣特性抑制蛋清蛋白的热聚集研究) [PDF]
Shipin kexue jishu xuebao, 2020 The chaperone property of sodium caseinate has not been applied to prevent the thermal aggregation of egg white proteins. The effect of sodium caseinate on thermal aggregation of egg white proteins was analyzed via measuring the turbidity, soluble ...
HE Dabo(何大博) +1 more
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脱酚棉籽蛋白生产工艺改进Improvements of production process on degossypolized cottonseed protein
Zhongguo youzhi旨在提升脱酚棉籽蛋白的质量，对现有脱酚棉籽蛋白生产工艺中存在的问题进行了分析，并提出了改进方案。现有的脱酚棉籽蛋白生产工艺存在棉坯粉末度高、棉坯水分含量高以及脱酚棉籽蛋白KOH蛋白质溶解度低的问题。通过将棉仁与棉仁粉末分开处理，并增添造粒机将棉仁粉末造粒，以及将烘干机的出料刮板改成提升机来降低粉末度；采用引风与蒸汽同时烘干的方法来降低棉坯水分含量；采用离心分离技术及时分离物料中的脱酚液，减少脱酚液中的水分含量，进而提升脱酚棉籽蛋白KOH蛋白质溶解度。改进工艺生产的脱酚棉籽蛋白的品质得到了提升 ...
安文涛，韩文杰，袁新英，周冬丽，杜延滨AN Wentao, HAN Wenjie, YUAN Xinying, ZHOU Dongli, DU Yanbin
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Zhongguo youzhi, 2022 核桃蛋白是优质植物蛋白，但其溶解度较低，限制了其在食品中的应用。为拓宽核桃蛋白的应用范围，采用不同的蛋白酶（碱性蛋白酶、胃蛋白酶、胰蛋白酶、木瓜蛋白酶、中性蛋白酶）对核桃分离蛋白进行酶解，然后分析不同蛋白酶酶解产物的水解度、二级结构和功能性（溶解性、吸水性、吸油性、乳化特性和起泡特性）。结果表明：碱性蛋白酶酶解产物的水解度最高，为22.16%，其次是木瓜蛋白酶的，为20.06%，而胰蛋白酶的最低，为13.95%；FTIR结果显示这5种蛋白酶酶解产物的二级结构中均以β-折叠及β-转角为主；在pH 7.0时，
程赞1，赵晓燕1，张晓伟1，王萌1，刘红开1，虎海防2 CHENG Zan1, ZHAO Xiaoyan1, ZHANG Xiaowei1, WANG Meng1, LIU Hongkai1, HU Haifang2
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New Phytologist, Volume 251, Issue 3, Page 1283-1293, August 2026.Polyphenol oxidases (PPOs) depletion preserves endogenous proteins at their predicted molecular weights and enhances detectable enzymatic activities. (a) Less RbcL crosslinking in ppo mutant of Nicotiana benthamiana. Leaf extracts were incubated for 1 h, separated on protein gels, stained with Coomassie or analyzed by Western blot with the anti‐RbcL ...
Kaijie Zheng +4 more
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Zhongguo youzhi旨在产出高质量棉籽蛋白并对脱酚液中的棉子糖进行回收利用，对棉籽蛋白脱酚工艺及棉子糖的制备工艺进行了研究。结果表明：控制棉仁粉末度在21.44%左右，脱酚溶剂甲醇体积分数80%~90%，料液比在1∶ 0.56~1∶ 0.63之间，不仅可以达到最佳的棉籽蛋白脱酚效果，还可稳定采出棉子糖含量在3%以上的脱酚液；控制一次浓缩挥发性组分在85%左右，絮凝时pH为8～9，脱色时pH为5～6，二次浓缩挥发性组分为45%左右，所提取的棉子糖粗品中棉子糖含量可达到85%，重结晶后棉子糖含量可达到98%以上。In ...
刘君，王如南，邵会，韩文杰，张军 LIU Jun，WANG Runan，SHAO Hui，HAN Wenjie，ZHANG Jun
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