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用超声波协助制备蛋白质-多烯酸合物及其结构和功能特性

Shizhang Yan1, Qi Wang1, Jiaye Yu1

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

Ultrasonics sonochemistry
|October 14, 2023
PubMed
概括

超声波增强大豆蛋白分离物 (SPI) 和表甲基酸盐 (EGCG) 结合,优化功能性质,如乳化和抗氧化活性,特别是通过处理.

关键词:
(−) - 乙基甲基甲酸.功能特征 功能特征 功能特征蛋白质多烯酸合物 蛋白质多烯酸合物大豆蛋白分离物超声波治疗的方法

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