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Updated: Jul 15, 2025

Exploring Biomolecular Interaction Between the Molecular Chaperone Hsp90 and Its Client Protein Kinase Cdc37 using Field-Effect Biosensing Technology
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大豆蛋白与多的相互作用:自然和化形式的结构和功能变化

Shizhang Yan1, Qi Wang1, Jiaye Yu1

  • 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.

Food chemistry: X
|October 2, 2023
PubMed
概括

将大豆蛋白分离物 (SPI) 与乙烯基胺 (EDA) 接种,产生了阴性大豆蛋白 (NSPI),增强了其乳化和抗氧化特性. 这些修改后的蛋白质与酸 (GA) 形成复合体,改善了潜在的食品应用的功能.

关键词:
电离性大豆蛋白质分离物.功能性质是一种功能性质.酸是一种酸.类结合物 类结合物这是一种大豆蛋白分离物.

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