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Updated: Jul 30, 2026

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
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在热处理过程中离子的存在调节了白蛋白/氨酸二元系统的性能

Yabin Guo1, Ruolan Fang2, Yiyuan Zhen2

  • 1Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.

Food research international (Ottawa, Ont.)
|April 12, 2024
PubMed
概括

盐离子和热量会影响食物中的蛋白质-安托西亚尼相互作用. 离子 (Ca2+) 提高稳定性和抗氧化能力比离子 (Na+) 在大米白蛋白和黑米抗素系统.

关键词:
安东基亚氨基酸是一种安东基亚氨酸.复合矩阵是一个复合矩阵.大米白蛋白是指大米中的白蛋白.盐离子是盐离子.热稳定性 热稳定性

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