2种方法提取燕麦麸蛋白及其产物的研究

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通过超声辅助碱法与超声辅助酶碱法提取燕麦麸蛋白及其产物,提取率为39.31%与61.43%,经氨基酸的组成分析与营养价值评价,发现2种方法提取燕麦麸蛋白与FAO/WHO所推荐的模式相符,超声辅助酶碱法提取燕麦麸的EAAI高于超声辅助碱法,即营养价值高。
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