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在欧米加热下从卵泡中形成粉状纤维的形成

Eike Joeres1,2, Stephan Drusch2, Stefan Töpfl3

  • 1DIL - German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Str. 7, 49160, Quakenbrück, Germany.

Heliyon
|November 29, 2023
PubMed
概括

欧米加热 (OH) 减少了来自卵蛋白的粉样纤维素 (AF) 形成,保留了原生蛋白质. 然而,较长的时间和更高的温度增加了AF结构,离子强度占据了电场强度的优势.

关键词:
粉样纤维细胞的形成.交叉贝塔板结构的板结构.现场流量分成的部分化.适度的电场电场适度的电场.蛋白质聚合蛋白质的聚合.提奥夫拉文T 提奥夫拉文T

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