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Updated: Jul 25, 2025

Bioinformatics Resources for the Study of Glycan-Mediated Protein Interactions
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Bioinformatics Resources for the Study of Glycan-Mediated Protein Interactions

Published on: January 20, 2022

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豆甘氨酸-马粉复合物的生物宏分子组合:专注于结构,功能和应用

Xiaoyi Cheng1, Sai Yang2, Qi Fang2

  • 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.

Carbohydrate polymers
|June 26, 2023
PubMed
概括

大豆甘氨酸 (11S) 和土豆粉 (PS) 复合物形成了增强的食品涂层. 最佳的比例创造强烈的相互作用和细微的结构,改善屏障特性,延长像西红这样的食品的保质期.

关键词:
交叉链接是指交叉链接.可食用的涂层.功能性质 功能性质 功能性质甘氨酸是什么 甘氨酸是什么土豆粉 土豆粉

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