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Updated: May 12, 2026

A New Approach for the Comparative Analysis of Multiprotein Complexes Based on 15N Metabolic Labeling and Quantitative Mass Spectrometry
08:04

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创新与古典方法干燥异质性Chlorella vulgaris:对蛋白质质量和感觉性质的影响

Simon Van De Walle1, Imma Gifuni2, Bert Coleman3

  • 1Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium; Biology Department KULAK, KU Leuven Kulak, Etienne Sabbelaan 53, 8500 Kortrijk, Belgium.

Food research international (Ottawa, Ont.)
|March 22, 2024
PubMed
概括

干燥微藻会影响蛋白质质量和味道. 激动薄膜干燥 (ATFD) 提高了蛋白质的消化能力和技术功能性质,但增加了Chlorella vulgaris的土质淡味.

关键词:
可消化性 可消化性干燥 干燥 干燥功能性质 功能性质 功能性质微藻类是一种微藻类.感官评估 感官评估挥发性物质 挥发性的物质

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Strain improvement is a foundational strategy in industrial microbiology aimed at maximizing microbial productivity, particularly because natural isolates typically yield commercially valuable products in very low concentrations. Although optimizing the culture medium and environmental conditions can improve yields, these adjustments are inherently limited by the organism’s genetic potential. As a result, the focus shifts toward genetic modifications to enhance biosynthetic capacity. The...