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酶去化对核桃蛋白分离物的可溶性和乳化性能的影响

Jing Xue1,2, Sisi Feng1,2, Zheng Zhou1,2

  • 1School of Food Science and Bioengineering, Xihua University, Chengdu, China.

Journal of the science of food and agriculture
|November 26, 2024
PubMed
概括

蛋白质氨酸酶去化增强了核桃蛋白质分离物的溶解性,并改善了乳液稳定性. 这种修改为核桃蛋白分离物提供了更好的食品应用.

关键词:
脱阿米迪化脱阿米迪化具有乳化特性 具有乳化特性溶解度 溶解度 溶解度 溶解度核桃蛋白质分离物 核桃蛋白质分离物

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