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蛋白的抗氧化特性潜在应用:从批稳定性和网络药理学的观点

Siwen Lyu1, Ting Li1, Qi Yang1

  • 1Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China.

Foods (Basel, Switzerland)
|October 16, 2024
PubMed
概括

卵白 (EWP) 在不同批次中表现出稳定的抗氧化活性. 已确定并确认四种特定的EWP有助于修复氧化损伤,支持它们作为食品衍生的抗氧化成分的使用.

关键词:
抗氧化能力 抗氧化能力蛋白的类.水解是指水解过程中的水解.网络药理学 网络药理学与氧化相关的目标.

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