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微波辐射诱导了面粉的蛋白质部分的修饰,并调节了它们的衍生技术功能性质

Grazielle Náthia-Neves1, Caleb S Calix-Rivera2, Marina Villanueva1

  • 1Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain.

International journal of biological macromolecules
|September 15, 2023
PubMed
概括

微波 (MW) 处理改变了面粉蛋白的结构和可溶性. 较短的MW暴露在较低的水分含量下提高了乳化稳定性,而较长的处理在较高的水分含量下提高了水化性能.

关键词:
物理修改 物理修改蛋白质的分化方法它们是Tef蛋白质.

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