受到大米蛋白影响的鱼米双蛋白凝的质量改善:洞察分子灵活性,蛋白质相互作用和凝特性

Yisha Xie1, Feng Yang1, Wenjing Shu1

  • 1School of Food and Bioengineering, Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Xihua University, Chengdu 610039, Sichuan, China.

概括

混合鱼和大米蛋白质可以改善老年人营养的凝性质. 鱼髓重链 (MHC) 和大米质蛋白之间的键增强了凝结构和质地.

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