用豆蛋白,氨酸和原酸制成的非共价三角体复合物的物理化学特性,稳定性和功能

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Characterization of Proteins by Size-Exclusion Chromatography Coupled to Multi-Angle Light Scattering SEC-MALS
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Wenfei Fu1, Fujun Liu1, Ronglei Zhang1

  • 1Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China.

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

使用豆蛋白,氨酸和原酸创建了稳定的蛋白质-多糖-多复合体. 这些复合物显示出有希望的乳化剂,抗氧化剂和抗微生物特性,用于食品应用.

关键词:
原酸是一种原酸.氨酸是什么? 氨酸是什么?非共价相互作用非共价相互作用豆蛋白豆蛋白质是一种豆蛋白质.三元复合体中的三元复合体.

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