探索乳清蛋白分离物和氨酸蛋白的结合机制:光谱分析和分子动力学模拟

Danjun Guo1, Cheng Chen1, Qingmei Pan2

  • 1College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan 430023, China.

概括

乳清蛋白分离物 (WPI) 和益氨酸 (PC) 通过键和疏水力相互作用,形成一个稳定的复合体. 这种相互作用改变了WPI结构,这对于开发功能性食品至关重要.

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