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Updated: Jul 6, 2026

Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas
10:35

Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas

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牛蛋白分离物的增强表征和利用:用于植物性蛋蛋蛋糕配方的热诱导凝的热学和纹理特性

Hyun Woo Choi1, Jungwoo Hahn2

  • 1Research Institute for Agriculture and Life Sciences, Seoul National University, 1 Gwanakro, Gwanakgu, Seoul 08826, Republic of Korea.

Food chemistry: X
|November 25, 2024
PubMed
概括

牛分离物 (CPI) 由于其优越的凝性和保持水分,显示出作为植物性卵子替代品的前景. 它独特的热感应凝和微观结构紧密模仿蛋,使其非常适合食品应用.

关键词:
牛的蛋白质是牛的蛋白质.植物性蛋蛋蛋蛋饼.蛋白质凝是一种蛋白质凝.蛋白质分离物 蛋白质分离物

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Proteins perform many mechanical functions in a cell. These proteins can be classified into two general categories- proteins that generate mechanical forces and proteins that are subjected to mechanical forces. Proteins providing mechanical support to the structure of the cell, such as keratin, are subjected to mechanical force, whereas proteins involved in cell movement and transport of molecules across cell membranes, such as an ion pump, are examples of generating mechanical force. 
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