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Updated: Feb 14, 2026

A Protocol for Computer-Based Protein Structure and Function Prediction
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ワルナット粉の内生性ポリフェノールがワルナット粉の分離タンパク質の構造と機能特性に及ぼす影響

Yunhua Cao1, Yanmei Deng1, Guohui Yuan1

  • 1College of Biological and Food Engineering, Southwest Forestry University, Kunming 650224, China.

Food chemistry: X
|February 13, 2026
PubMed
まとめ

ワルナットのペリクルポリフェノール (WPP) は,ワルナットのタンパク質単離物 (WalPI) の構造と機能に大きく影響します. WPPを除去すると,水保持と発泡が改善されるが,油保持,乳化能力,および安定性が低下する.

キーワード:
機能的特性 機能的性質について構造的特徴 構造的特徴ワルナットのペリクリルポリフェノールウォールナッツのタンパク質分離物

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