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在子肌纤维蛋白中,糖化诱导的修饰的结构和功能影响

Ruiqi Cao1, Bangxu Wang1, Ting Bai1

  • 1Meat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China.

International journal of biological macromolecules
|November 22, 2024
PubMed
概括

糖化增强了子的肌纤维蛋白质,提高了溶解性,抗氧化能力和热稳定性. 这种修改为开发高质量,营养丰富的肉产品提供了有希望的途径.

关键词:
功能性质 功能性质 功能性质葡萄糖基酶化是什么? 葡萄糖基酶化肌纤维蛋白质是一种肌纤维蛋白质.子肉:子肉是一种肉类.结构变化 结构变化

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