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Updated: Feb 23, 2026

Microwave-assisted Functionalization of Polyethylene glycol and On-resin Peptides for Use in Chain Polymerizations and Hydrogel Formation
15:33

Microwave-assisted Functionalization of Polyethylene glycol and On-resin Peptides for Use in Chain Polymerizations and Hydrogel Formation

Published on: October 29, 2013

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ポリサッカリド電荷特性によって調節された卵白タンパク質の凝縮行動:水分化の観点からの分子機構

Can Wu1, Rong He1, Xinyu Liu1

  • 1Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Life and Health Sciences, Hubei University of Technology, Wuhan, China.

Food chemistry
|February 21, 2026
PubMed
まとめ

ポリサッカライドの充電は,卵白タンパク質のゼラに大きく影響します. ズウィテリオン型は水分保持力を高め,ゲルを柔らかくする一方で,他のタイプは凝縮を遅らせ,密度の高いネットワークを作り,食品の質感制御を提供します.

キーワード:
ゼーレーションゼーレーションとは水分補給容量についてタンパク質-ポリサッカリド複合体質感の特性 質感の特性 質感の特性ズウィトリアン型ポリサッカリド

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