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Updated: Jun 7, 2025

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微藻蛋白通过与阳离子多糖的相互作用而改变其界面结构并增强其乳化稳定性

Xiao Guo1, Bingna Liu1, Yulin Zhang1

  • 1Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China.

International journal of biological macromolecules
|November 9, 2024
PubMed
概括

阳性多糖类,如低乙烯基凝和pectin提高微藻蛋白 (MP) 的稳定性和乳化. 这些食品级添加剂防止聚合,并增强食品加工应用的乳液特性.

关键词:
无离子多糖是多糖的组成部分.微藻的蛋白质是微藻中的蛋白质.储存的稳定性 储存的稳定性结构 结构 是一个结构.

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