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抗氧化剂粉状纤维素来自水解米蛋白作为稳定剂,用于制备高度稳定的乳液

Xin Qi1, Xinyu Lv1, Wentao Pan1

  • 1State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.

Food chemistry
|August 10, 2024
PubMed
概括

改性大米蛋白 (HRP) 形成抗氧化剂粉状纤维,有效稳定油在水乳液. 这些纤维化HRP乳化剂提供增强的抗氧化活性和稳定性,显示出对食品应用的希望.

关键词:
乳液的稳定性 乳液的稳定性动脉是因为有限的酶性水解.大米蛋白质是什么?大米蛋白质是什么?这是一种β-胡卜素.

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