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Updated: Jun 29, 2025

Capillary Electrophoresis-based Hydrogen/Deuterium Exchange for Conformational Characterization of Proteins with Top-down Mass Spectrometry
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在pH值变化引起的变化后的变质化过程中,对大豆11S环球蛋白的结构和功能性质的表征

Yang Yang1, Can Zhang1, Chun-Min Ma1

  • 1College of Food Engineering, Harbin University of Commerce, Harbin, China.

Journal of the science of food and agriculture
|April 3, 2024
PubMed
概括

研究了大豆11S环球蛋白在不同pH值的变性和重变性. 酸性和性处理改变了蛋白质的结构和功能,有可能增强大豆蛋白产品的开发.

关键词:
酸性和性脱化脱.二级和三级结构的变化.乳化性质是一种乳化性质.发泡物质是一种发泡物质.化规则 化规则大豆11S环球蛋白 11S环球蛋白

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