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Updated: Jun 8, 2026

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RuBisCOで濃縮された食用ドック葉のタンパク質濃縮物の形状と発泡特性に関する洞察

Wenjuan Feng1, Zhihao Huang1, Bo Pan2

  • 1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.

International journal of biological macromolecules
|August 27, 2025
PubMed
まとめ

RuBisCOに富んだ食用ドック葉のタンパク質濃縮物 (RPI) は,優れたpH適応性のある発泡特性を示しています. この持続可能な植物性タンパク質は 動物性タンパク質に匹敵する性能で 食品用途に最適です

キーワード:
発泡する特徴ルビスコ構造的柔軟性pHインデックス

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