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Updated: Jun 27, 2025

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评估由马隆迪化物引起的蛋黄蛋白的结构和泡性质变化:实验和分子对接研究

Jingya Chen1, Jiaxin Jin1, Yu Liu1

  • 1School of Food Science and Technology, Shihezi University, Xinjiang Uygur Autonomous Region, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.

Food chemistry
|May 4, 2024
PubMed
概括

马隆迪甲基 (MDA) 氧化改变了蛋黄蛋白 (EYP) 的结构和功能. 适度的MDA水平可以改善发泡特性,为黄皮产品的加工提供了洞察力.

关键词:
聚合物 聚合物 聚合物蛋黄蛋白质 蛋黄蛋白质 蛋黄蛋白质发泡的财产泡.马隆迪阿尔海德的氧化过程分子对接是分子对接.结构性质 结构性质 结构性质

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