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Updated: May 2, 2026

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使用不同的性溶液提取和表征豆蛋白

Jae Won Kim1, Hyun-Seok Kim1,2

  • 1Department of Food Science and Biotechnology, Graduate School, Kyonggi University, Suwon, 16227 Korea.

Food science and biotechnology
|September 2, 2024
PubMed
概括

性溶液会影响豆蛋白 (MBP) 的产生. 与氧化 (NaOH) 或碳酸 (NaHCO3) 相比,碳酸 (Na2CO3) 产生了具有优越功能性质的MBP.

关键词:
提取溶液的提取方法蒙古豆 (Mung bean) 是一种豆类.豆蛋白质是一种豆蛋白质.物理化学性质 物理化学性质

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