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Updated: Jul 4, 2025

Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support
05:22

Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support

Published on: January 25, 2022

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改变离子强度可以调节包括粉和蛋白质或其解剂在内的二元复合物的耐性粉含量

Zexue Lin1, Yanyu Chen1, Gaolei Xi2

  • 1College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715, China.

International journal of biological macromolecules
|February 8, 2024
PubMed
概括

增强粉-蛋白质复合物的离子强度放松了结构,增强了粉的消化. 大豆蛋白水解剂最初会增加耐性粉,但由于食品加工中离子强度更高,这种效果会降低.

关键词:
离子强度强度 离子强度蛋白质水解酸盐是蛋白质的水解酸盐.粉是一种粉.

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