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Updated: Sep 10, 2025

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乾燥に耐える豆のタンパク質粉:再分散性の構造的決定因子の解読

Changhong Li1, Jun Chen2, Deyu Jiang1

  • 1State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.

International journal of biological macromolecules
|August 26, 2025
PubMed
まとめ

乾燥後の豆のタンパク質単離 (PPI) の溶解性の改善は,食品用途において重要なものです. PPIの溶解性と分散性を劇的に高めています.

キーワード:
乾燥する熱処理研磨する豆のタンパク質溶解性pHの変化

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