| 摘要 |
NEW MATERIAL:A partially decomposed product from grain protein, having the following characteristics: appearance: pale yellow or red-brown powder; weight-average molecular weight: 500-90000 (determined by gel permeation tequnique); isoelecric point: 3.9-5; solubility: soluble in water, insoluble in methanol etc.; color reaction: positive to xanthoprotein reaction and ninhydrin reaction; others: having pH buffering ability, great surface tension-reducing ability and high emulsifying ability. USE:Quality improver of protein foods, safe and inexpensive. PREPARATION:A grain protein such as wheat gluten is put to hydrolyzing treatment along with treatment using acid, enzyme, oxidizing agent or reducing agent. |
