tgase诱导的壳寡糖糖基化与交联对两种蛋白质的性质影响食品科学与工程食品科学专业论文.docxVIP

CONTENTSCONTENTS CONTENTS CONTENTS Abstract in Chinese．．．．．．．．．．．．．．．．．．． ．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．． ．．．．．．．． ．．．． l Abstract in English ． ． ． ． ． III 1．Introduction 1 1．1 Background ．．1 1．2 Caseinate and soy protein ．．1 1．2．1 Composition and structure ofcaseinate 1 1．2．2 Functional properties and application of caseinate ．2 1．2．3 Composition and structure of soy protein 2 1．2．4 Functional properties and application of soy protein ． ．．．3 1．3 Protein modification ．．． ． 3 1．3．1 Physical modification ． ．． ． ．3 1．3．2 Chemical modification ． 4 1．3．3 Enzymatic modification ··7 1．4 Properties and application ofoligochitosan ·10 1．5 Aim and significance ofthis study 。·10 1．6 Targets ofthis study． ．． ． ··10 1．7New findings ofthis study ··11 2．Materials and methods 。．12 2．1 Materials ．12 2．1．1 Materials and chemicals ． ． ． ． ．．12 2．1。2 Instruments and equipments 13 2．2 Methods． ．．14 2．2．1 Technical approach ofthis study ． ．． ··14 2．2．2 Glycation and cross．1inking ofthe two proteins ． ··14 2．2．3 Structure evaluation ofthe modified products 17 2．2．4 Evaluation of functional properties of the modified products ·t7 2．2．5 Evaluation ofcolloidal and thermal properties ofthe modified products ．．21 2．2．6 Statistical analyses ．·21 3．Results and analysis ·22 3．1 Glycation and cross．1inking ofcaseinates 22 3．1．1 Glycation extents ofthe modified caseinates ．．22 3．1．2 Structure ofthe modified caseinates 24 3．1．3 Functional properties ofthe modified caseinates ··25 3．1．4 Colloidal and thermal properties ofthe modified caseinates 33 3．2 Glycation and cross—linking of soy proteins 35 III 万方数据 东北农业大学工学硕士学位论文3．2．1 东北农业大学工学硕士学位论文 3．2．1 Glycation extents ofthe modified soy proteins ．．35 3．2．2 Structure ofthe modified soy proteins ． ． ．． ． ． ． ．37 3．2．3 Functional properties ofthe modified soy proteins．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．． ．．．．．．．．．．． ． 38 3．2．4 Colloidal