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Singhal, Ashish,Stone, Andrea K.,Vandenberg, Albert,Tyler, Robert,Nickerson, Michael T. 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.6
The functionality and surface characteristics of protein isolates prepared from seven genotypes of faba bean were investigated. All factors studied were independent of genotype. The average protein and isolate (~94% protein) yields were ~77% and ~25%, respectively, using an alkaline extraction process followed by isoelectric precipitation. The overall averages were: surface charge +22.1 mV, surface hydrophobicity 47.2 arbitrary units, and surface and interfacial tensions of 65.0 mN/m and 10.7 mN/m, respectively. The ratio of the major globulin fractions (legumin:vicilin) shifted from 3.8 for the flours to 4.5 in the isolates. Average values for foaming capacity and stability, emulsion capacity, creaming stability, oil holding capacity, emulsifying activity and stability indices, and solubility were 162.0%, 65.0%, 184.0 g/g, 94.0%, 5.7 g/g, $13.0m^2/g$, 10.7 min, and 81.0%, respectively. The lack of significant varietal effects would be advantageous to food processors as the source of the feedstock would not affect ingredient functionality.
Ashish Singhal,Andrea K. Stone,Albert Vandenberg,Robert Tyler,Michael T. Nickerson 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.6
The functionality and surface characteristics of protein isolates prepared from seven genotypes of faba bean were investigated. All factors studied were independent of genotype. The average protein and isolate (~94% protein) yields were ~77% and ~25%, respectively, using an alkaline extraction process followed by isoelectric precipitation. The overall averages were: surface charge +22.1 mV, surface hydrophobicity 47.2 arbitrary units, and surface and interfacial tensions of 65.0 mN/ m and 10.7 mN/m, respectively. The ratio of the major globulin fractions (legumin:vicilin) shifted from 3.8 for the flours to 4.5 in the isolates. Average values for foaming capacity and stability, emulsion capacity, creaming stability, oil holding capacity, emulsifying activity and stability indices, and solubility were 162.0%, 65.0%, 184.0 g/g, 94.0%, 5.7 g/g, 13.0 m2/g, 10.7 min, and 81.0%, respectively. The lack of significant varietal effects would be advantageous to food processors as the source of the feedstock would not affect ingredient functionality.
HESSER J. E.,STETSON P. B.,HARRISM W. E.,BOLTE M.,SMECKER-HANE T. A.,VANDENBERG D. A.,BELL R. A.,BOND H. E.,BERGH S. VAN DEN,MCCLURE R. D.,FAHLMAN G. G.,RICHER H. B. The Korean Astronomical Society 1996 Journal of The Korean Astronomical Society Vol.29 No.suppl1
We review observational evidence bearing on the formation of a prototypical large spiral galaxy, the Milky Way. New ground- and space-based studies of globular star clusters and dwarf spheroidal galaxies provide a wealth of information to constrain theories of galaxy formation. It appears likely that the Milky Way formed by an combination of rapid, dissipative collapse and mergers, but the relative contributions of these two mechanisms remain controversial. New evidence, however, indicates that initial star and star cluster formation occurred simultaneously over a volume that presently extends to twice the distance of the Magellanic Clouds.