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洞察乳清蛋白分离物和半氨酸之间的联合挤出机制

Sinan Mu1, Heyang Xu1, Liying Han2

  • 1Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, PR China.

Journal of agricultural and food chemistry
|October 17, 2024
PubMed
概括

乳清蛋白分离物 (WPI) 与氨酸 (Cys) 联合挤出显示出增加的二硫化物交叉链接,特别是在α-乳蛋白位点. 这增强了蛋白质聚合和保持水分的能力,创造了一个新的食品成分.

关键词:
联合挤出 联合挤出半氨酸 (cysteine) 是一种氨酸.双硫化物交叉连接的交叉连接乳清蛋白分离剂 乳清蛋白分离剂

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