相关实验视频

Updated: Aug 10, 2026

Investigating Outer Hair Cell Motility with a Combination of External Alternating Electrical Field Stimulation and High-speed Image Analysis
09:35

Investigating Outer Hair Cell Motility with a Combination of External Alternating Electrical Field Stimulation and High-speed Image Analysis

Published on: July 18, 2011

13.6K

离子强度介导蛋白质和热加工尾毛片的风味研究

Shuyu Liu1,2, Xinya Cai3, Zhixin Tang3

  • 1Graduate School of Agriculture, Kyoto University, Kyoto, Japan.

Journal of food science
|September 7, 2023
PubMed
概括

在热加工过程中添加盐离子可以提高尾毛质量. 较高的离子强度增强了纹理和蛋白质含量,导致更好的风味和更健康的加工鱼类产品.

关键词:
味道 味道 味道 味道头发的尾巴和头发的尾巴是什么意思离子强度的离子强度肌纤维细胞蛋白质是如何形成的质地 质地 质地

更多相关视频

Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat09:30

Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat

Published on: April 26, 2013

13.0K
Preparation of High-Quality Fermented Fish Product00:05

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

10.4K

相关概念视频

Bacterial Protein Maturation01:26

Bacterial Protein Maturation

Bacterial protein maturation is a tightly regulated process that ensures newly synthesized polypeptides achieve correct functional conformations. This maturation involves a series of modifications, folding events, and quality control steps, often assisted by specialized chaperone proteins.N-Terminal ModificationsThe maturation of bacterial polypeptides begins cotranslationally as the polypeptide exits the ribosome. The first amino acid, N-formylmethionine (fMet), is typically modified at the...