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Updated: Sep 10, 2025

Mass Spectrometric Approaches to Study Protein Structure and Interactions in Lyophilized Powders
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脱塩に関連したpH変化が乳清タンパク質の構造と消化に及ぼす影響:スペクトロスコピー,分子動態シミュレーション,ペプチドミクスからの洞察

Meng-Qi Liu1, Yun Chen2, Hong-Fu Zhao1

  • 1Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China.

Food chemistry
|August 21, 2025
PubMed
まとめ

乳清タンパク質 (WP) のpHを調整すると,その消化性が著しく向上し,アレルギー発生性が低下します. 酸性およびpHシフト処理により,水解と生物活性ペプチドの形成が改善され,機能的な食品が得られます.

キーワード:
胃腸の消化分子ダイナミクスシミュレーションペプチドミクスウエータンパク質pHシフト

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