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佩里拉种子粉蛋白和不同多醇之间的结合相互作用对蛋白质的结构和功能性质的影响

Dan Wang1, He Li1, Tian-Yu Hou1

  • 1School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China.

Food chemistry
|September 4, 2023
PubMed
概括

这项研究用多醇修改了菜种子粉蛋白 (PSMP),产生了稳定的结合物. 这些新型PSMP-多联体有效地稳定了乳液中的β-胡卜素,显示出对食品应用的希望.

关键词:
同价联联物是共价联物.功能性质 功能性质 功能性质佩里拉种子粉蛋白 (PSMP) 是一种聚醇是一种多醇.结构变化 结构变化提供β-胡卜素的输送.

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