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Updated: Jun 21, 2025

Evaluation of Protein–Protein Interactions using an On-Membrane Digestion Technique
07:07

Evaluation of Protein–Protein Interactions using an On-Membrane Digestion Technique

Published on: July 19, 2019

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综述:蓝色食品中的蛋白质与传递系统中的功能组件之间的相互作用:通过体外消化/细胞模型进行功能发挥和跨膜传输

Gaoshang Li1, Xuemei Yu1, Junqi Zhan2

  • 1School of Food Science and Engineering, Ningbo University, Ningbo 315800, Zhejiang, China.

International journal of biological macromolecules
|July 14, 2024
PubMed
概括

从蓝色食品中结合功能性化合物 (FC) 和生物活性 (BBP),可以提高它们的生物可用性和功能. 混合物改善消化和吸收,克服单一成分的局限性,获得更好的健康益处.

关键词:
生物活性酸是一种生物活性酸.生物可用性 生物可用性蓝色的食物是蓝色的食物消化 消化 消化 消化功能性化合物是一种功能性化合物.通过膜机制的机制.

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