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鱼类凝的结构和功能性质通过用银-寡糖糖的糖化来改变

Yong Wang1, Caiyun Wu1, Hui Jia2

  • 1State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.

Foods (Basel, Switzerland)
|August 12, 2023
PubMed
概括

galakto-oligosaccharide (GOS) 糖化增强了鱼类凝 (FG) 的界面特性,如乳液和泡稳定性. 适度的GOS治疗改善了FG功能,尽管过度修改减少了这些好处.

关键词:
鱼肉凝是一种鱼肉凝.功能性质的功能性质.葡萄糖酶化是什么? 葡萄糖酶化是什么?结构性质是指结构性质的结构性质.

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