Meanwhile the more exposed hydrophobicaminoacid groups by heat treatment, the better foaming capacity of soy protein isolate.
而由于热处理能够使蛋白质分子表面暴露的疏水性氨基酸残基增加,从而提高大豆分离蛋白的起泡能力。
2
The bitterness could be removed by the addition of aminopeptidase. The amount of free amino acids was increased by 28.8 % and the amount of hydrophobicaminoacid was also in-creased obviously.
These self-complementary peptides contain 50% charged aminoacid residues, and are characterized by periodical repeats of alternating ionic hydrophilic and uncharged hydrophobic residuals.