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Updated: Jun 21, 2025

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蛋白质:不同酸性和性环境对结构特征和功能性质的影响

Laijing Zhu1, Meng Liu1, Yanli Wang1

  • 1School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.

Foods (Basel, Switzerland)
|July 13, 2024
PubMed
概括

来自Euglena gracilis的微藻蛋白在食品应用中显示出有前途的功能性质. 它的结构和特性随着pH值的变化而变化,这表明它有可能用于乳液,凝和泡.

关键词:
乌格莱纳格拉西利斯的蛋白质酸性和性环境中的酸性和性环境功能性质的功能性质.结构特征 结构特征

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