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Updated: Jun 30, 2025

Covalent Labeling with Diethylpyrocarbonate for Studying Protein Higher-Order Structure by Mass Spectrometry
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Published on: June 15, 2021

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通过共价和非共价相互作用通过EGCG对大豆蛋白分离物-可溶性大豆多糖化合物的修饰机制:结构,界面和功能性质

Chuxin Ke1, Liang Li1

  • 1College of Food Science, Northeast Agricultural University, Harbin 150030, China.

Food chemistry
|March 24, 2024
PubMed
概括

这项研究开发了一种使用大豆蛋白分离物,多糖和多 (EGCG) 的新型天然乳化剂. 由此产生的三元复合体表现出增强的抗氧化和乳化特性,使其非常适合食品和制药应用.

关键词:
对于 EGCG 的情况来说,这是一项非常重要的决定.功能性质 功能性质 功能性质接口属性 接口属性这是一种大豆蛋白质分离物.结构 结构 是一个结构.一个三角形复合体.

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