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  5. STRUCTURAL CHANGES IN RICE BRAN PROTEIN UPON DIFFERENT EXTRUSION TEMPERATURES:A RAMAN SPECTROSCOPY S

STRUCTURAL CHANGES IN RICE BRAN PROTEIN UPON DIFFERENT EXTRUSION TEMPERATURES:A RAMAN SPECTROSCOPY S

来源 :第七届国际大豆加工利用会议 | 被引量 : 0次 | 上传用户：youyoucao_1
【摘 要】
：
Raman spectroscopy is critically evaluated to establish the limits to which it may be used to detect changes in protein conformation upon extrusion.Rice bran protein(RBP)extruded with different temper
【作 者】
：
Linyi Zhou Yong Yang Haibin Ren Yan Zhao Zhongjiang Wang Fei Wu Zhigang Xiao 
【机 构】
：
College of Food Science,Northeast Agricultural University,Harbin,Heilongjiang 150030,China
【出 处】
：
第七届国际大豆加工利用会议
【发表日期】
：
2016年4期
【关键词】
：
Raman spectroscopy Rice Bran Protein Unordered Structure 
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　　Raman spectroscopy is critically evaluated to establish the limits to which it may be used to detect changes in protein conformation upon extrusion.Rice bran protein(RBP)extruded with different temperatures(100,120,140,and 160℃,labeled as ERBP-)was considered.
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