在油菜的湿后,pectin多糖的贡献给oleosome提取

Simone Bleibach Alpiger1, Milena Corredig1

  • 1Department of Food Science, CiFood Center, Aarhus University, Agro Food Park 48, Skejby 8200, Denmark.

概括

素多糖类在提取过程中在稳定油脂体乳液中起着关键作用. 调节pH值和使用pectinase可以控制蛋白质和pectin复杂化,影响oleosome纯度和功能.