[基于不同酶处理的Saccharomyces pastorianus蛋白质化物的功能性体学分析]
Yu-Tong Yan1, Chun-Yu Gao1, Xiao-Mei Zhang2
1College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
Se pu = Chinese journal of chromatography
|November 16, 2023
概括
使用中性蛋白酶和帕帕因的Saccharomyces pastorianus蛋白的酶性水解产生了不同的形状. 帕帕因产生了更多的生物活性,而中性蛋白酶具有更高的离子强度,影响了功能产品的开发.
科学领域:
- 生物化学和蛋白质组学:研究酶解水解和分析.
- 食品科学:探索酵母蛋白的利用和生物活性的发现.
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