发现了食品蛋白质的新功能,并为多功能应用开发了它们的结构

Akihito Ochiai1,2

  • 1Department of Materials Science and Technology, Faculty of Engineering, Niigata University, Niigata, Japan.

概括

研究人员使用酶技术从大米种子蛋白中开发出新的生物活性. 这一创新为从食物中获得的蛋白质中制造功能性食品,药品和化品材料提供了新的可能性.

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