%0 Journal Article
%T Effect of Ultrasound Treatment on Structure and Functional Properties of Wheat Germ Albumin<br>超声波处理对麦胚清蛋白结构和功能性质的影响
%A JIA Jun-qiang
%A MA Hai-le
%A ZHAO Wei-rui
%A WANG Zhen-bin
%A TIAN Wan-min
%A LUO Lin
%A <br>贾俊强
%A 马海乐
%A 赵伟睿
%A 王振斌
%A 田万敏
%A 骆琳
%J 过程工程学报
%D 2009
%I 
%X The effects of ultrasonic power and treatment time on the ultraviolet spectrum, fluorescence spectra, surface hydrophobicity, solubility, foaming and emulsifying properties of wheat germ albumin(WGA) were studied.The results showed that the ultraviolet spectrum and fluorescence spectra of WGA were significantly changed after ultrasound treatment.When ultrasonic power was 1800 W, the solubility of WGA was the highest, being increased by 96.2% than that of control.The surface hydropholicity and emulsion activ...
%K ultrasound treatment
%K wheat germ albumin
%K structure
%K functional properties<br>超声波处理
%K 麦胚清蛋白
%K 结构
%K 功能性质
%U http://www.alljournals.cn/get_abstract_url.aspx?pcid=5B3AB970F71A803DEACDC0559115BFCF0A068CD97DD29835&cid=3FCF8B1A330466D5&jid=B9EE12934D19905403D996AE65CEEEED&aid=6CE30351C40CB62644A8C4D5E4986F0C&yid=DE12191FBD62783C&vid=9CF7A0430CBB2DFD&iid=CA4FD0336C81A37A&sid=D767283A3B658885&eid=4BB057F167CF3A60&journal_id=1009-606X&journal_name=过程工程学报&referenced_num=1&reference_num=22