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Updated: Jun 6, 2026

Synthesis of Protein Bioconjugates via Cysteine-maleimide Chemistry
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豆蛋白-多结合物相互作用机制,表征,技术功能和生物特性:一个更新的审查

Muhammad Faisal Manzoor1, Xin-An Zeng1, Muhammad Waseem2

  • 1Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, School of Food Science and Engineering, Foshan University, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China.

Food chemistry
|July 30, 2024
PubMed
概括

与多 (PP) 结合的大豆蛋白增强了其营养和生物活性特性. 这些大豆蛋白-PP合物显示出改善的技术功能特征和健康益处,在食品工业中具有潜力.

关键词:
生物活动 生物活动结合在一起的配偶.功能性的功能性.相互作用机制 相互作用机制聚醇是一种多醇.豆蛋白是一种大豆蛋白质.

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