一个展开/聚合动力学指导的理性设计,旨在改善肌纤维蛋白的移植糖化程度

Jiale Chai1, Xue Zhao1, Yujuan Xu1

  • 1Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.

Food chemistry
|March 3, 2024
PubMed
概括

循环连续糖化 (CCG) 提高了饮料中的肌纤维蛋白 (MP) 溶解度. 这种新的方法通过控制展开和聚合温度来优化蛋白质-糖结合,改善食品应用.