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Updated: Jul 2, 2025

Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas
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提拉皮亚-大豆蛋白共同沉:专注于物理化学性质,营养质量和蛋白质组学特征

Qingguan Liu1,2,3,4,5, Li Tan1,2,3,4,5, Pengzhi Hong1,2,3,4,5

  • 1College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.

Food chemistry: X
|February 19, 2024
PubMed
概括

与单个分离物相比,提拉皮亚-大豆蛋白共同沉物 (TSPC) 提供了更好的营养质量和消化能力. 这些新型蛋白质系统显示出对各种食品工业应用的前景.

关键词:
营养质量质量 营养质量物理化学特性 物理化学特性蛋白质是共同沉的蛋白质组分析 蛋白质组分析大豆蛋白质是一种大豆蛋白质.提拉皮亚蛋白质是一种提拉皮亚蛋白质.

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