琥珀醯化及乙醯化魷蛋白之製備及其性質之研究

滑動連結:::

報告來源：台灣省水產試驗所試驗報告
作者：彭昌洋‧蔡慧君
出版年：1988
期別：45
頁碼：203-214
作者auther(英)：Chang-Yang Perng and Huey-Jine Chai
標題title(英)：Preparation and Properties of Succinylated and Acetylated of Squid Protein
摘要abstract(英)：
Squid mantle muscle was homogenized by using colloid mill to form a 10% (w/v) solution and then acylated by reacting with succinic anhydride or acetic anhydride at 5℃ and pH 7-8. The maximum degree of succinylation and acetylation were 91% and 97% respectively

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