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Updated: May 5, 2026

Preparation and Characterization of Nanoliposomes for the Entrapment of Bioactive Hydrophilic Globular Proteins
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Published on: August 31, 2019

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液动力学化对大豆蛋白隔离物-利格南/斯蒂尔本多结合物的结构和功能性质的影响

Ning Hua1, Xian'e Ren1,2, Feng Yang1,2

  • 1Guangxi Key Laboratory of Green Processing of Sugar Resources, Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China.

Foods (Basel, Switzerland)
|November 27, 2024
PubMed
概括

水力动态化增强大豆蛋白分离物 (SPI) 和多联合. 这种创新方法提高了产生的蛋白质-联体的结合能力,结构性质,乳化特性和抗氧化活性.

关键词:
这是一个SPI SPI.抗氧化能力的抗氧化能力.具有乳化特性 具有乳化特性液动力学洞穴化是一种水力动力学洞穴化.聚醇是一种多醇.结构的结构结构的结构.

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