揭示关键的pH值,触发大豆7S和11S球蛋白的展开,并提高它们的封装效率

Yuying Wang1, Jing Shen2, Bowen Zou3

  • 1College of Food Science, Dalian Polytechnic University, Dalian 116034, China; College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China; State Key Laboratory of Marine Food Processing and Safety Control, China; National Engineering Research Center of Seafood, China.

Food chemistry
|February 14, 2024
PubMed
概括

这项研究确定了蛋白质展开的关键pH值,显著提高了疏水化合物的封装效率. 这些发现加强了对功能成分的基于蛋白质的封装的应用.