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Hailin Wang1, Pingfan Rao2, Yunjie Qiu3

  • 1College of Food and Bioengineering, Fujian Polytechnic Normal University, Fuqing, Fujian, China; Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China.

概括

硫酸酸 (HCQ) 自发地与原蛋白结合,主要是通过疏水性相互作用. 这种相互作用改变了原蛋白.