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Updated: Jun 26, 2025

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大豆蛋白纤维和酸复合物:相互作用机制和抗菌活性

Jianyu Zhu1, Huan Wang1, Shi Liu1

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

Food chemistry
|May 9, 2024
PubMed
概括

酸 (CA) 与蛋白纤维 (PF) 的相互作用改变了PF结构,增强了抗菌和抗氧化活性. 这一发现扩大了CA和PF在食品工业中的应用.

关键词:
具有抗菌活性,具有抗菌活性.基酸是一种基酸.互动 互动 互动 互动蛋白质纤维的蛋白质纤维.结构 结构 是一个结构.

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