| 查看: 1430 | 回复: 2 | |||
[求助]
大豆分离蛋白的摩尔质量和每摩尔SPI所含肽键数
|
 哪位前辈知道大豆分离蛋白的摩尔质量和每摩尔SPI所含肽键数？最好有参考文献！谢谢~！！！ |
回复此楼» 猜你喜欢
【实验干货】生物超薄切片+HRTEM：线粒体嵴原子像一步到位
已经有0人回复
-
食品专业论文投稿请教
已经有0人回复
-
食品科学论文润色/翻译怎么收费?
已经有217人回复
-
分享食品专业书籍《Fundamentals of Food Process Engineering》，以学习目的为主。
已经有2人回复
-
Biomass Conversion and Biorefinery
已经有0人回复
【答案】应助回帖
★
感谢参与，应助指数 +1
树树8013: 金币+1, 老虫友了，谢谢回复参与。 2012-09-20 20:14:29
感谢参与，应助指数 +1
树树8013: 金币+1, 老虫友了，谢谢回复参与。 2012-09-20 20:14:29
|
具体数值只能问厂家了。 Soy protein isolates consist of 90% protein; their major components are glycinin, or 11S, and P-conglycinin, or 7S, which represent 34% and 27%, respectively, of the proteins occurring in the isolate (Iwabuchi and Yamauchi, 1987a,b). The rest of the proteins consist of whey proteins, such as y-conglycinin (trimer of 170 kDa) (Hirano et al., 19871, the basic 7s globulin (Sathe et al., 1989; George and de Lumen, 19911, lipoxygenase, agglutinins, and P-amylases, which belong to the 7s fraction (Iwabuchi and Yamauchi, 1987b1, and the soy trypsin inhibitors occurring in the 2s fraction. 每mole肽键数，请复习生化。 以上文字出处 Silvana Petruccelli , Maria Cristina Anon Soy Protein Isolate Components and Their Interactions J. Agric. Food Chem., 1995, 43 (7), pp 1762–1767 |
2楼2012-09-19 00:28:03
3楼2016-01-10 16:25:39