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Updated: Jun 14, 2025

Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support
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豆蛋白分离物与米粉相互作用对米面包多尺度结构的影响

Yuan-Yuan Wang1, Yang Yang1, Xin Bian1

  • 1Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, China.

Journal of the science of food and agriculture
|September 4, 2024
PubMed
概括

大豆蛋白分离物 (SPI) 通过改变发芽的棕米粉结构来改善无质面包 (GFB) 的质量. 最佳的SPI水平提高了质地,外观和营养价值,解决了GFB生产的挑战.

关键词:
面包就是面包,面包就是面包.发芽的棕米粉 芽的棕米粉互动力是一种相互作用力.质量属性质量属性质量属性豆蛋白分离物 豆蛋白分离物

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Proteins are one of the most abundant organic molecules in living systems and have the most diverse range of functions of all macromolecules. Proteins may be structural, regulatory, contractile, or protective. They may serve in transport, storage, or membranes; or they may be toxins or enzymes. Their structures, like their functions, vary greatly. They are all, however, amino acid polymers arranged in a linear sequence.
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