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菜蛋白的分子调节,以改善其技术功能性质

Feng Shao1, Yuanlong Zhang1, Xia Wan2

  • 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.

International journal of biological macromolecules
|July 2, 2024
PubMed
概括

乳清蛋白 (WP) 和 zein 通过改变其分子结构来增强菜蛋白 (RP) 的功能. 这种联合组装改善了溶解性,泡和乳化等特性,提供了一种新的蛋白质修饰策略.

关键词:
分子调节分子调节营养价值 营养价值 营养值蛋白质-蛋白质组件组合菜种子蛋白质是什么意思技术功能性质 技术功能性质

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