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Updated: Sep 9, 2025

Preparation of High-Quality Fermented Fish Product
05:17

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

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異なる種類のオイスタータンパク質の構造変化と,サウス・ヴィード処理後の味の放出との内在的な関係

Hao Zhang1, Jian Zheng2, Mingming Zhang2

  • 1State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, 266100, China; College of Food Science and Engineering, Ocean University of China, Sansha Road, Qingdao, Shandong Province 266100, China.

International journal of biological macromolecules
|September 4, 2025
PubMed
まとめ

サウス・ヴィデ (SV) の加熱はオイスターのタンパク質を変化させ,重要な味の化合物の放出を促進します. タンパク質のデナチュレーションは 味の放出を大きく促進し の加工と味のコントロールに 洞察力を提供します

キーワード:
アルカリ溶性タンパク質味の放出光スチーニングタンパク質の三次構造塩溶性タンパク質サウス・バイド水溶性タンパク質

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