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醇法菜籽浓缩蛋白的微波改性试验（Microwave Modification of Alcohol Leached Rapeseed Protein Concentrate）
醇法菜籽浓缩蛋白 微波 氮溶解指数
2009/8/11
对醇法菜籽浓缩蛋白(RPC)进行了微波改性的试验。在单因素试验的基础上，采用L9(34)正交试验，以探讨pH值、菜籽浓缩蛋白质量分数、微波功率及改性时间对菜籽浓缩蛋白的氮溶解指数(NSI)的影响。通过正交试验确定了微波改性的最佳工艺条件为：菜籽浓缩蛋白质量分数5%、微波功率300W、改性时间1min和pH值10。最佳改性条件下改性菜籽浓缩蛋白的NSI可达到73.38%，起泡稳定性为91.25%。
Modification of Beef Tallow Stearin by Chemical and Enzymatic Interesterification with Rapeseed Oil
Interesterification lipases Lipozyme IM Novozym 435 rapeseed oil sodium metoxide tallow stearin
2008/11/13
Beef tallow stearin was blended at various proportions with rapeseed oil and the blends were interesterified using sodium methoxide or immobilized lipases from Rhisomucor miehei (Lipozyme IM) and Cand...
Separation of low molecular weight rapeseed proteins by RP-HPLC-DAD – a short report
HPLC rapeseed low molecular weight proteins phenolics phenolic acids
2014/3/17
Low molecular weight proteins were extracted and isolated from rapeseed and analysed using the HPLC-DAD method. The separation of proteins and phenolic compounds was done on the reversed phase C18 col...