CN106107014B - The method of compound physical field cooperative reinforcing rapeseed protein glycosylation modification - Google Patents
The method of compound physical field cooperative reinforcing rapeseed protein glycosylation modification Download PDFInfo
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- CN106107014B CN106107014B CN201610517633.9A CN201610517633A CN106107014B CN 106107014 B CN106107014 B CN 106107014B CN 201610517633 A CN201610517633 A CN 201610517633A CN 106107014 B CN106107014 B CN 106107014B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
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Abstract
The invention discloses a kind of methods of compound physical field cooperative reinforcing rapeseed protein glycosylation modification, include the following steps: the preparation of 1) rapeseed protein；2) preparation of rapeseed protein solution；3) protein-sugar mixed solution preparation；4) collaboration of microwave-ultrasonic compound physical field is handled；5) it is centrifugated；6) dialysis and drying.Wherein, in step 3), the power of microwave is 200~500W, and the power of ultrasonic wave is 100~300W, and the temperature of reaction system is 60~70 DEG C, and the reaction time is 6~10min.There is localized hyperthermia's phenomenon, keeps glycosylation more uniform using the mechanical stirring and acceleration diffusion, avoidable reaction system of microwave fast heating effect and ultrasonic wave in the present invention；The electromagnetic field of microwave and the cavitation of ultrasonic wave can form the microenvironment and interface concentration phenomena of overcritical high temperature and high pressure in the reaction system simultaneously, to avoid eliminating influence of the color to product due to generating browning substances long lasting for high temperature action under traditional wet heating.
Description
Technical field
The present invention relates to a kind of glycosylation modified modification technology of rapeseed protein more particularly to a kind of collaboration of compound physical field are strong
Change the method for rapeseed protein glycosylation modification.
Background technique
China is one of main rapeseed cultivation country in the world, generated every year because processing rapeseed oil about more than
10000000 tons of dregs of rapeseed cake by-product, wherein protein content is up to 30%~45%.The amino acid composition of rapeseed protein is flat
Weighing apparatus property is good, and nutritive value is high, and protein efficiency ratio is even better than soybean protein, therefore can be used as a kind of potential good plant
Protein resource and be applied to food processing system.
The extraction of rapeseed protein mainly uses alkali extraction and acid precipitation at present, and cost is relatively low for the method, the purity of gained protein
It is higher, but strong alkali environment is it is easier that protein denaturation, influences its functional character；In addition the more wide equal electricity of rapeseed protein presentation
Point section, tool there are two isoelectric point, this but also dissolubility of the rapeseed protein within the scope of wider pH value is poor, be unfavorable for its
Application in food processing, thus domestic and international researcher by physical method, chemical method and enzyme process to rapeseed protein be modified with
Phase improves its functional character.From protein-modified effect, protein utilization, the safety of product and cost are angularly examined
Consider, single physical method modification can not significantly improve the functional character of rapeseed protein, and chemical method is modified, and there are certain safety to ask
Topic, and the cost is relatively high for enzyme modification, thus select it is a kind of suitable and have can the modification technology of application prospect be to expand
The key of rapeseed protein application range in food processing.
Glycosylation modification is the carbonyl of free amino and glycan molecule reduction end based on amino acid side chain in protein molecule
Carbonyl ammonia reaction between base is Maillard reaction (Maillard Reaction), is a kind of no chemical reagent, only heating can be anti-
The green safe protein molecule modification method answered.Protein after glycosylation modification, due to sugar chain contain it is a certain amount of
Hydroxyl, while can also spatially hinder the aggregation of protein molecule, thus the retentiveness and dissolution of protein can be effectively increased
Property, improve the functional character of protein to a certain extent.In addition also some researches show that Maillard reaction can generate it is anti-oxidant
Active material, antioxidant activity are mainly reflected in reducing power, remove free radical, chelate transitional metal ion etc., can be with
It is applied in food preservation as natural, therefore protein-sugar graft is as a kind of excellent multi-functional addition
Agent can be widely applied in numerous food process systems.Traditional protein glycosylation reaction is divided into dry heating method and wet heating, adds
The mode of heat is mainly water-bath, oil bath, heating mantle and baking oven etc., and energy consumption is higher, and the time for reacting required is longer, generally several
Hour arrives several weeks, and glycosylation is not easy to control within the longer reaction time, easily generates Maillard reaction advanced stage
Product influences the color of product.Therefore the exploitation novel high-efficiency and energy-saving and good glycosylation technology of controllability is current albumen
Matter sugar grafting and modifying is modified urgent problem.
The present invention is to be glycosylated aiming at the problem that above-mentioned rapeseed protein is applied in the presence of modification with wet heating
Based on, glycosylation modified modification is carried out to aobvious to rapeseed protein using the synergistic effect of microwave-ultrasonic compound physical field
The functional character for improving rapeseed protein is write, its application range in food industry system is extended.The technology and both at home and abroad
Modification technology is compared, and the controllability of glycosylation modified modification is strong, can be according to different food products system to protein function characteristic
Need to be oriented molecular modification, in addition have it is energy-efficient, it is green safe, industrialize it is feasible high the features such as.
Summary of the invention
Technical problem to be solved by the invention is to provide a kind of glycosylations of compound physical field cooperative reinforcing rapeseed protein to change
Property method, the method for modifying mild condition, controllability is strong, low in cost, and commercial viability is high.
In order to solve the above technical problems, the method for rapeseed protein modification designed by the present invention the following steps are included:
1) preparation of rapeseed protein:
Weigh dregs of rapeseed cake powder, in 1:8~1:15 ratio be added deionized water, at 55~65 DEG C stirring extract 1~
3h, and keeping pH value is 9.0~9.5, and then leaching liquor is centrifuged at 8000~10000rpm to 20~30min, take supernatant
Adjusting pH value with the hydrochloric acid solution of 1~2mol/L is 6.0~6.5, can obtain protein precipitation after being centrifuged, then by gained supernatant
Continue to adjust pH value with the hydrochloric acid solution of 1~2mol/L to be 3.5~4.5, collects protein precipitation after centrifugation again.Will twice from
After heart gained protein precipitation mixes plus deionized water washing, adjusting pH value are redissolved for 7.0, can obtain dish after freeze-dried
Seed albumen.
2) it is slow that rapeseed protein obtained by step 1) preparation of rapeseed protein solution: is dissolved in 0.01mol/L phosphate
It is configured to the protein solution that concentration is 6~10mg/mL in fliud flushing (pH 9.0), after stirring, stands overnight, so that
Obtain the abundant aquation of rapeseed protein.
3) protein-sugar mixed solution preparation: being in mass ratio 1:(1~3) ratio by sugar be added step 2) it is made
In the rapeseed protein solution obtained, and 10~20min is sufficiently stirred in four-way round-bottomed flask reactor, is uniformly mixed.
4) collaboration of microwave-ultrasonic compound physical field is handled: gained sugar in step 3) and the mixed liquor of protein are put into
Microwave-ultrasonic cooperates in synthetic reaction instrument, and the power for adjusting microwave is 200~500W, and the power of ultrasonic wave is 100~
300W controls the temperature of reaction system at 60~70 DEG C, and the reaction time is 6~10min, is rapidly cooled to room after reaction
Temperature.
5) it is centrifugated: will be through step 4) treated protein-sugar mixed solution in revolving speed 3000rpm~5000rpm
Lower centrifugation is to remove insoluble protein and sugar.
6) dialyse and dry: by supernatant obtained by step 5) be put into the bag filter that molecular cut off is 10kDa go from
10~20h is dialysed in sub- water to remove inorganic salts, and rapeseed protein product can must be glycosylated after being dried.
Further, the partial size of the dregs of rapeseed cake powder is 80 mesh or less.
Further, the sugar is glucose, lactose, glucan, maltodextrin or soluble starch.
Further, the drying in the step 6) is freeze-drying, and spray drying or cryospray are dry.
The present invention have it is following the utility model has the advantages that
1) synergistic effect for passing through microwave-ultrasonic compound physical field changes protein molecular structure and dielectric property, drop
Low reaction activation energy, changes the dynamics of chemical reaction, while influencing the microenvironment that protein is reacted with sugar, so as in low temperature
The glycosylation of rapeseed protein is efficiently completed under normal pressure and significantly improves the functional character of protein.
2) in the case where microwave-ultrasonic cooperates with compound action, the mechanical stirring of microwave fast heating effect and ultrasonic wave is utilized
With acceleration diffusion, there is localized hyperthermia's phenomenon, keeps glycosylation more uniform in avoidable reaction system；While microwave
The cavitation of electromagnetic field and ultrasonic wave can form the microenvironment and interface concentration of overcritical high temperature and high pressure in the reaction system
Phenomenon shortens the reaction time to effectively promote the progress of glycosylation, and effectively control Maillard reaction advanced stage produces
The generation of object, to avoid eliminating color due to generating browning substances long lasting for high temperature action under traditional wet heating
Influence to product.But since polarization arrangement can occur off field for protein and polysaccharide macromolecular substance now in microwave electromagnetic
As to cause protein to hydrolyze and reduce its functional characteristic, therefore must it is easier that hydrogen bond, the chemical bonds such as peptide bond are broken
Power and the action time that microwave-ultrasonic compound physical field must effectively be controlled, to realize controllability glycosylation.
3) present invention is stronger to protein-sugar graft reaction controllability, can be according to actual food product system to protein function
The demand of energy characteristic carrys out the sugared grafting degree of regulation protein, to realize the oriented molecule modification to protein.
4) present invention will effectively promote the development and utilization of dregs of rapeseed cake resource, and to alleviating, China's protein resource is insufficient
Status plays a significant role.
Specific embodiment
Fig. 1 is the reaction time to the influence curve figure of protein grafting degree (when reaction condition is handled in addition to compound physical field
Between except difference, remaining all same example IV).
Specific embodiment
Embodiment one:
Deionized water is added in the ratio of 1:10 in the dregs of rapeseed cake powder for weighing 80 mesh, and 2h is extracted in stirring at 60 DEG C, and
Keeping pH value is 9.5, and leaching liquor is then centrifuged 20min at 8000rpm, and supernatant adjusts pH value with the hydrochloric acid solution of 2M and is
6.0, it can be obtained protein precipitation after being centrifuged 20min at revolving speed 8000rpm, then by the hydrochloric acid solution tune of gained supernatant 2M
Saving pH value is 3.5, and 20min is centrifuged at revolving speed 8000rpm, collects protein precipitation again.It will be centrifuged gained protein twice
Precipitating adjusts pH value after deionized water washing 2 times are added after mixing again and is redissolved for 7.0, can obtain vegetable seed egg after freeze-dried
It is white, through its protein content of Kjeldahl nitrogen determination.Rapeseed protein is dissolved in 0.01M phosphate buffer (pH9.0) and is matched
The protein solution that concentration is 6mg/mL is made, after stirring, stands overnight, so that the abundant aquation of rapeseed protein.
Glucan is added in rapeseed protein solution for the ratio of 1:1 in mass ratio, is stirred to react at 60 DEG C after being sufficiently mixed uniformly
6h is rapidly cooled to room temperature after reaction.Will treated protein-sugar mixed solution is centrifuged at revolving speed 5000rpm with
After removing insoluble protein, the grafting degree of rapeseed protein and browning degree are respectively after taking the supernatant of 2mL to measure reaction
45.9% and 0.926 (OA420nm), then by supernatant be put into molecular cut off be 10kDa bag filter in (, in deionized water
10~20h dialyse to remove inorganic salts, rapeseed protein glycation product can be obtained after freeze-dried processing.Measurement gained glycosylation
The functional character of modification rapeseed protein, and compared and analyzed with original sample rapeseed protein, solubility is improved by 11.4%
To 42.3%, emulsification property is by 5.31m2/ g is improved to 7.7m2/ g, emulsion stability are improved by 24.5min to 30.5min, blistering
Property by 20% improve to 42%, foam stability is without significant changes.
Embodiment two:
Rapeseed protein, which is prepared, by embodiment one and is dissolved in is configured to concentration in 0.01M phosphate buffer (pH9.0) and is
The protein solution of 8mg/mL after stirring, is stood overnight, so that the abundant aquation of rapeseed protein.It is in mass ratio
Glucan (40kDa) is added in rapeseed protein solution the ratio of 1:1, and 10min mixing is sufficiently stirred in four-way round-bottomed flask
It is put into after uniformly in microwave-ultrasonic collaboration synthetic reaction instrument, the power for adjusting microwave is 500W, controls the temperature of reaction system
It is 60 DEG C, reaction time 5min is rapidly cooled to room temperature after reaction.By treated, protein-sugar mixed solution exists
After being centrifuged under revolving speed 5000rpm to remove insoluble protein and sugar, rapeseed protein is connect after taking the supernatant of 2mL to measure reaction
Branch degree and browning degree are respectively 54.6% and 0.871 (OA420nm), then supernatant is put into bag filter (retention average molecular
Quality 10kDa) in deionized water dialysis 10~20h can be obtained to remove inorganic salts, after freeze-dried processing rapeseed protein sugar
Base product.The functional character of glycosylation modified modified rapeseed protein is measured, and is compared and analyzed with original sample rapeseed protein,
Solubility is improved by 11.4% to 48.1%, and emulsification property is by 5.31m2/ g is improved to 10.4m2/ g, emulsion stability variation are not shown
It writes, foaming characteristic is improved by 20% to 44%, and foam stability is improved by 70% to 80%.
Embodiment three:
Rapeseed protein, which is prepared, by embodiment one and is dissolved in is configured to concentration in 0.01M phosphate buffer (pH9.0) and is
The protein solution of 8mg/mL after stirring, is stood overnight, so that the abundant aquation of rapeseed protein.It is in mass ratio
Glucan (40kDa) is added in rapeseed protein solution the ratio of 1:1, and 10min mixing is sufficiently stirred in four-way round-bottomed flask
It is put into after uniformly in microwave-ultrasonic collaboration synthetic reaction instrument, the power for adjusting ultrasonic wave is 300W, controls the temperature of reaction system
Degree is 60 DEG C, and reaction time 30min is rapidly cooled to room temperature after reaction.It will treated protein-sugar mixed solution
After being centrifuged at revolving speed 5000rpm to remove insoluble protein and sugar, rapeseed protein after taking the supernatant of 2mL to measure reaction
Grafting degree and browning degree are respectively 53.8% and 0.761 (OA420nm), then supernatant is put into bag filter (retention phase to point
Protonatomic mass 10kDa) in deionized water dialyse 10~20h to remove inorganic salts, rapeseed protein glycosyl can be obtained after being dried
Change product.The functional character of glycosylation modified modified rapeseed protein is measured, and is compared and analyzed with original sample rapeseed protein, it is molten
Xie Du is improved by 11.4% to 42.2%, and emulsification property is by 5.31m2/ g is improved to 12.3m2/ g, emulsion stability is by 24.5min
It improves to 25.1min, foaming characteristic is improved by 20% to 40%, and foam stability is improved by 70% to 80%.
Example IV:
Rapeseed protein, which is prepared, by embodiment one and is dissolved in is configured to concentration in 0.01M phosphate buffer (pH9.0) and is
The protein solution of 8mg/mL after stirring, is stood overnight, so that the abundant aquation of rapeseed protein.It is in mass ratio
Glucan (40kDa) is added in rapeseed protein solution the ratio of 1:1, and 10min mixing is sufficiently stirred in four-way round-bottomed flask
It is put into after uniformly in microwave-ultrasonic collaboration synthetic reaction instrument, the power for adjusting microwave is 500W, and the power of ultrasonic wave is
300W, the temperature for controlling reaction system is 60 DEG C, and reaction time 5min is rapidly cooled to room temperature after reaction.It will processing
Protein afterwards-sugar mixed solution is centrifuged at revolving speed 5000rpm to remove insoluble protein and sugar, takes the supernatant of 2mL
The grafting degree of rapeseed protein and browning degree are respectively 59.6% and 0.701 (OA after measurement reaction420nm), then supernatant is put into
(retention relative molecular mass 10kDa) dialyses 10~20h in deionized water to remove inorganic salts in bag filter, freeze-dried
Rapeseed protein glycation product can be obtained after processing.Measure the functional character of glycosylation modified modified rapeseed protein, and with original sample dish
Seed albumen compares and analyzes, and solubility is improved by 11.4% to 50.2%, and emulsification property is by 5.31m2/ g improve to
11.9m2/ g, emulsion stability are improved by 24.5min to 27.6min, and foaming characteristic is improved by 20% to 42%, foam stability by
70% improves to 80%.
Embodiment five:
Rapeseed protein, which is prepared, by embodiment one and is dissolved in is configured to concentration in 0.01M phosphate buffer (pH9.0) and is
The protein solution of 8mg/mL after stirring, is stood overnight, so that the abundant aquation of rapeseed protein.It is in mass ratio
Glucan (40kDa) is added in rapeseed protein solution the ratio of 1:1, is sufficiently stirred in four-way round-bottomed flask reactor
10min is put into after mixing in microwave~ultrasonic synergistic synthetic reaction instrument, and the power for adjusting microwave is 500W, ultrasonic wave
Power is 300W, and the temperature for controlling reaction system is 60 DEG C, and reaction time 7min is rapidly cooled to room temperature after reaction.
By treated, protein~sugar mixed solution is centrifuged to remove insoluble protein and sugar at revolving speed 5000rpm, takes 2mL's
The grafting degree of rapeseed protein and browning degree are respectively 75.5% and 0.751 (OA after supernatant measurement reaction420nm), then by supernatant
Liquid is put into bag filter (retention relative molecular mass 10kDa) and dialyses 10~20h in deionized water to remove inorganic salts, through dry
Rapeseed protein glycation product can be obtained after dry processing.Measure the functional character of glycosylation modified modified rapeseed protein, and with as former state
Rapeseed protein compares and analyzes, and solubility is improved by 11.4% to 81.3%, and emulsification property is by 5.31m2/ g improve to
18.7m2/ g, emulsion stability are improved by 24.5min to 30.3min, and foaming characteristic has 20% raising to 45%, foam stability by
70% improves to 85%.
Embodiment six:
Rapeseed protein, which is prepared, by embodiment one and is dissolved in is configured to concentration in 0.01M phosphate buffer (pH9.0) and is
The protein solution of 8mg/mL after stirring, is stood overnight, so that the abundant aquation of rapeseed protein.It is in mass ratio
Glucan (40kDa) is added in rapeseed protein solution the ratio of 1:1, is sufficiently stirred in four-way round-bottomed flask reactor
10min is put into after mixing in microwave~ultrasonic synergistic synthetic reaction instrument, and the power for adjusting microwave is 500W, ultrasonic wave
Power is 300W, and the temperature for controlling reaction system is 60 DEG C, and reaction time 10min is rapidly cooled to room temperature after reaction.
By treated, protein~sugar mixed solution is centrifuged to remove insoluble protein and sugar at revolving speed 5000rpm, takes 2mL's
The grafting degree of rapeseed protein and browning degree are respectively 66.3% and 0.831 (OA after supernatant measurement reaction420nm), then by supernatant
Liquid is put into bag filter (retention relative molecular mass 10kDa) and dialyses 10~20h in deionized water to remove inorganic salts, through dry
Rapeseed protein glycosylation can be obtained after dry processing produces r object.Measure the functional character of glycosylation modified modified rapeseed protein, and with as former state
Rapeseed protein compares and analyzes, and solubility is improved by 11.4% to 80%, and emulsification property is by 5.31m2/ g improve to
10.9m2/ g, emulsion stability are improved by 24.5min to 25.2min, and foaming characteristic is improved by 20% to 43%, foam stability by
70% improves to 80%.
From embodiment as can be seen that compound physical field has preferable synergy.It will be seen from figure 1 that compound physical
The synergistic effect of field is related with its action time, and within 5min, grafting rate is reduced with the increase of action time, in 5min
Start increase at any time afterwards and dramatically increase and reach in 7min peak value, then starts to reduce instead more than 7min.
Claims (4)
1. a kind of method of compound physical field cooperative reinforcing rapeseed protein glycosylation modification, it is characterised in that: this method includes such as
Lower step:
1) preparation of rapeseed protein:
Dregs of rapeseed cake powder is weighed, in 1:(8~15) ratio be added deionized water, at 55~65 DEG C stirring extract 1~3h, and
Keeping pH value is 9.0~9.5, then leaching liquor is centrifuged to 20~30min at 8000~10000rpm, take supernatant with 1~
It is 6.0~6.5 that the hydrochloric acid solution of 2mol/L, which adjusts pH value, protein precipitation can be obtained after being centrifuged, then gained supernatant is continued
Adjusting pH value with the hydrochloric acid solution of 1~2mol/L is 3.5~4.5, collects protein precipitation after centrifugation again；It will be centrifuged institute twice
It obtains after protein precipitation mixes plus deionized water washing, adjusting pH value is redissolved for 7.0, vegetable seed egg can be obtained after freeze-dried
It is white；
2) preparation of rapeseed protein solution: rapeseed protein obtained by step 1) is dissolved in phosphate buffer be configured to it is dense
Degree is the protein solution of 6~10mg/mL, after stirring, is stood overnight, so that the abundant aquation of rapeseed protein；
3) protein-sugar mixed solution preparation: being in mass ratio 1:(1~3) ratio will sugar be added step 2) obtained by
In rapeseed protein solution, and 10~20min is sufficiently stirred in four-way round-bottomed flask reactor, is uniformly mixed；
4) collaboration of microwave-ultrasonic compound physical field is handled: gained sugar in step 3) and the mixed liquor of protein are put into microwave-
In ultrasonic synergistic synthetic reaction instrument, the power for adjusting microwave is 200~500W, and the power of ultrasonic wave is 100~300W, control
For the temperature of reaction system at 60~70 DEG C, the reaction time is 6~10min, is rapidly cooled to room temperature after reaction；
5) be centrifugated: will through step 4) treated protein-sugar mixed solution at revolving speed 3000rpm~5000rpm from
The heart is to remove insoluble protein and sugar；
6) it dialyses and dry: supernatant obtained by step 5) is put into the bag filter that molecular cut off is 10kDa in deionized water
10~20h is to remove inorganic salts for middle dialysis, and rapeseed protein product can must be glycosylated after being dried.
2. the method for cooperative reinforcing rapeseed protein glycosylation modification in compound physical field according to claim 1, feature exist
In: the partial size of the dregs of rapeseed cake powder is 80 mesh or less.
3. the method for cooperative reinforcing rapeseed protein glycosylation modification in compound physical field according to claim 1 or 2, feature
Be: the sugar is glucose, lactose, glucan, maltodextrin or soluble starch.
4. the method for cooperative reinforcing rapeseed protein glycosylation modification in compound physical field according to claim 1 or 2, feature
Be: the drying in the step 6) is freeze-drying, and spray drying or cryospray are dry.
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| CN110353276A (en) * | 2019-07-04 | 2019-10-22 | 江苏大学 | A kind of ultrasonic in combination microwave prepares watermelon seeds albumen-glucose graft method |
| CN114891062B (en) * | 2022-05-06 | 2023-10-03 | 江南大学 | Method for improving functional characteristics of cannabis protein by ultrasonic physical field assisted glycosylation |
| CN115368432B (en) * | 2022-09-02 | 2024-04-02 | 武汉轻工大学 | Preparation method of in-situ interface glycosylation modified oil body membrane protein |
| CN115669938B (en) * | 2022-11-01 | 2024-06-25 | 江南大学 | High-oil-carrying microcapsule powder with weight-losing function and preparation method and application thereof |
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| CN102960535A (en) * | 2012-12-17 | 2013-03-13 | 东北农业大学 | Method for preparing efficient protein emulsifier by compounding and modifying |
| CN103535506A (en) * | 2013-09-30 | 2014-01-29 | 宁国市沙埠粮油加工厂 | Method for extracting protein from rape seed cake |
| CN105076668A (en) * | 2015-07-21 | 2015-11-25 | 江西师范大学 | Low-allergenicity lactalbumin powder prepared by glycosylation reaction assisted by ultrasonic microwaves |
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