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Updated: Jul 17, 2025

A Simple Method for Isolation of Soybean Protoplasts and Application to Transient Gene Expression Analyses
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大豆分离蛋白的结构和功能性质的变化:不同修改方法的影响

Lu Han1, Jinlong Li2, Yitong Jiang3

  • 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; College of Veterinary Medicine, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.

Food chemistry
|August 31, 2023
PubMed
概括

通过除化,化或糖化对大豆蛋白分离物 (SPI) 进行修改,可以提高其溶解性和乳化性能. 糖化证明是最有效的,显著改善了食品应用的SPI功能.

关键词:
功能性质 功能性质 功能性质修改方法 修改方法这是一种大豆蛋白质分离物.结构 结构 是一个结构.

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