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Updated: Jul 18, 2026

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对Lycium barbarum多糖与乳清蛋白分离物的相互作用的机制性见解:功能和结构特征

Hailin Wang1, Jinrong Zhang2, Pingfan Rao3

  • 1College of Food and Bioengineering, Fujian Polytechnic Normal University, Fuqing, Fujian, China; Fujian Province-Indonesia Marine Food Joint Research and Development Center, College of Food and Bioengineering, Fujian Polytechnic Normal University, Fuqing, Fujian, China.

Food chemistry
|September 27, 2024
PubMed
概括

巴巴鲁姆多糖化物 (LBP) 与乳清蛋白分离物 (WPI) 共同结合,增强其功能. 这些LBP-WPI复合物提高了溶解性,乳化和消化性,为食品工业应用提供了潜力.

关键词:
功能性质 功能性质 功能性质互动 互动 互动 互动灰巴巴鲁姆多糖 (LBP) 是一种多糖化合物.结构 结构 是一个结构.乳清蛋白分离物 (WPI) 是一种乳清蛋白分离物.

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相关概念视频

Protein and Protein Structure02:15

Protein and Protein Structure

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.
A protein's shape is critical to its function. For example, an enzyme can...