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Updated: Jul 1, 2025

Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs
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由巴氏杀菌加工引起的蛋白质聚合会影响液体蛋白的泡性能

Xiang Fan1, Qi Wang2, Haobo Jin2

  • 1National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.

Food chemistry
|March 1, 2024
PubMed
概括

消毒剂由于蛋白质聚合而损害了液体蛋白 (LEW) 发泡能力,尽管它稍微提高了泡的稳定性. 了解这些热效应是加工LEW产品的关键.

关键词:
发泡性质 发泡性质液体蛋白是什么意思 液体蛋白是什么意思微观形态学 微观形态学消毒法 消毒法 消毒法蛋白质聚合物 蛋白质聚合物

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Protein Denaturation01:28

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The function of proteins depends on their native three-dimensional structure, which is dictated by the amino acid sequence of the specific protein. Folding of the polypeptide chain takes place under specific conditions that energetically favor the folded conformation. In contrast, protein denaturation occurs spontaneously under unfavorable conditions that disrupt the integrity of the folded conformation. Thus, the chemical and physical environment of a protein, such as significant changes in pH...
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