Effects of Maillard reaction and enzymatic hydrolysis on the antigenicity and antioxidant activity of soy proteins
碩士 === 靜宜大學 === 食品營養學系 === 103 === Modification of protein structure can changeits immunoreactivity and antioxidant properties. In this study, we use heated soy protein isolate (SPI) and xylooligosaccharide (XO) mixed solution to collect non-free-sugar dialysis products processed through membrane...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2015
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| Online Access: | http://ndltd.ncl.edu.tw/handle/36754757442262852303 |