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Updated: Jul 16, 2025

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揭示了来自不同植物来源的本地粉的抗素结合能力

Qin Li1, Yan Liu1, Yuwan Li1

  • 1College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Centre for Fruit and Vegetable Processing, China; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China.

Food chemistry
|September 16, 2023
PubMed
概括

由于其负面表面电荷,土豆粉具有优越的氨-3-O-糖化物 (C3G) 结合能力. 本研究探讨了影响C3G复合体形成的粉特性.

关键词:
安东基亚氨基酸是一种安东基亚氨酸.植物起源 植物起源静电相互作用 静电相互作用粉是一种粉.

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