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Updated: Sep 9, 2025

Author Spotlight: In Silico Creation and Impact of Carbonylated Amino Acids on Protein Structure and Function
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Published on: April 26, 2024

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食品産業におけるタンパク質化学改変の最近の進歩,課題,および機能的応用

Peiming Zhao1, Zhiyan Zhang1, Wei Ran2

  • 1Meat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.

Foods (Basel, Switzerland)
|August 28, 2025
PubMed
まとめ

タンパク質の化学的変異は 質感や安定性などの 食品特性を高めます 人工知能は食品,医薬品,バイオマテリアルのための 新しいタンパク質の機能の発見を加速します

キーワード:
人工知能による改造食品産業の応用機能的特性タンパク質の化学変化

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