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基于纹理小麦蛋白 (TWP) 的肉类类型的蛋白质消化能力: (II) 三聚酸对三聚酸的影响

Quanquan Lin1, Mengli Sang2, Huiting Jin2

  • 1School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Food Safety Key Laboratory of Zhejiang Province, Zhejiang Gongshang University, Hangzhou 310018, China.

Food research international (Ottawa, Ont.)
|October 7, 2023
PubMed
概括

将三聚酸添加到纹理小麦蛋白 (TWP) 中,可以改善其纤维结构并增加蛋白质的消化能力. 较高的度导致更细的纤维和增强的氨基酸在消化过程中释放,使TWP更易消化的肉类模拟.

关键词:
消化 消化 消化 消化挤出 挤出 挤出纤维结构 纤维结构酸盐是一种酸盐.植物性肉类是一种植物性肉类.小麦蛋白质是一种小麦蛋白质.

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Protein digestion begins in the stomach, where the highly acidic environment can easily disrupt protein structure by exposing the peptide bonds of polypeptide chains. After polypeptide chains are broken into individual amino acids by a series of digestive enzymes, the amino acids are transported to the liver via the bloodstream to produce energy.
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