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Updated: Feb 17, 2026

Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support
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Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support

Published on: January 25, 2022

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酵素特異的な構造変化により,米タンパク質水解酸の界面特性とエミュルションの安定性が調節されます

Ju Yeon Ha1, Mi-Jung Choi2, Yeon-Ji Jo1

  • 1Department of Marine Bio Food Science, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea.

Food chemistry
|February 15, 2026
PubMed
まとめ

異なるプロテアゼによって生成される米タンパク質水解酸 (RPHs) は,構造と機能が異なっています. 酵素の選択と高圧均質化は,乳液の性質と安定性に大きく影響する.

キーワード:
エムルション エムルション酵素 酵素とは水解塩酸は,水解塩酸を分解する.天然エミュルシファーは,自然エミュルシファーのようなものです.米のタンパク質は米のタンパク質です.

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