相关实验视频

Updated: Jan 18, 2026

Comparison of Tobacco Host Cell Protein Removal Methods by Blanching Intact Plants or by Heat Treatment of Extracts
11:06

Comparison of Tobacco Host Cell Protein Removal Methods by Blanching Intact Plants or by Heat Treatment of Extracts

Published on: August 8, 2016

9.4K

在不影响质量的情况下降低热量:优化低TI大豆中素抑制剂无活化过程

Ruoshi Xiao1, Luciana Rosso2, Troy Walker1

  • 1Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24060, USA.

Foods (Basel, Switzerland)
|September 13, 2025
PubMed
概括

低素抑制剂 (TI) 的大豆需要更少的热处理来提高蛋白质的消化能力. 这减少了能源消耗,并保持了大豆粉生产中的营养质量.

关键词:
氨基酸是氨基酸中的一种.蛋白质的消化性 蛋白质的消化性豆粉是大豆粉的一种.素抑制剂试素抑制剂

更多相关视频

Measuring Enzymatic Stability by Isothermal Titration Calorimetry08:37

Measuring Enzymatic Stability by Isothermal Titration Calorimetry

Published on: March 26, 2019

14.3K
Automated Sample Multiplexing by using Combined Precursor Isotopic Labeling and Isobaric Tagging cPILOT09:24

Automated Sample Multiplexing by using Combined Precursor Isotopic Labeling and Isobaric Tagging cPILOT

Published on: December 18, 2020

6.0K

相关概念视频

Physical Methods for Controlling Microbial Growth: Temperature01:23

Physical Methods for Controlling Microbial Growth: Temperature

Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
956