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Updated: Jul 15, 2025

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与小麦粉的相互作用会影响质蛋白质的聚合行为和消化能力

Jiwei Kuang1, Ke Xu2, Bin Dang1

  • 1Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, Qinghai Province, 810016, China; Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining, Qinghai Province 810016, China.

International journal of biological macromolecules
|September 25, 2023
PubMed
概括

粉通过改变蛋白质结构和减少聚合来增强质的消化. 这项研究揭示了粉如何影响小麦制品中的质消化能力,为食品科学提供了见解.

关键词:
可消化性 可消化性质蛋白质是一种质蛋白质.相互作用 相互作用小麦粉 是一种小麦粉.

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