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Updated: Jun 10, 2025

Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs
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在热应激下,蛋白的泡特性下降的机制研究:强调明显的现象,结构和分子间相互作用

Mingmin Qing1, Jingnan Zang1, Yaotong Liu1

  • 1College of Food, Northeast Agricultural University, Harbin 150030, China.

International journal of biological macromolecules
|October 10, 2024
PubMed
概括

热应激损坏了液体蛋白的作用.

关键词:
蛋的白色是什么意思泡的特性是泡的特性.分子间力量是分子间的力量.

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Responses to Heat and Cold Stress02:45

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Every organism has an optimum temperature range within which healthy growth and physiological functioning can occur. At the ends of this range, there will be a minimum and maximum temperature that interrupt biological processes.
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Physical Methods for Controlling Microbial Growth: Temperature

Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
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