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Updated: Jul 17, 2025

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粉-多烯复合物的相互作用和物理化学特性:聚合物氨酸和玉米粉具有不同的粉/粉蛋白比率

Wuzhen Liu1, Jiahui Xu1, Xixiang Shuai1

  • 1State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.

International journal of biological macromolecules
|August 31, 2023
PubMed
概括

聚合物氨酸 (PPC) 根据粉含量不同,对玉米粉的特性有不同的影响. PPC增强了性玉米粉 (WAM) 凝,并抑制了粉的逆向降解,主要是通过与烯素的键.

关键词:
互动 互动 互动 互动玉米粉 玉米粉是一种物理化学特性 物理化学特性聚合物前安托基亚尼丁 (PPC) 是一种聚合物.

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