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Updated: Jun 6, 2025

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猪肉肌纤维蛋白的结构,聚合行为和凝性质的变化是由theaflavins诱导的

Chunlin Nie1, Junyi Xiang2, Jiabao Zheng1

  • 1School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.

Food research international (Ottawa, Ont.)
|November 30, 2024
PubMed
概括

茶叶黄素 (TFs) 对猪肉肌纤维蛋白 (MP) 凝能力产生负面影响. TFs通过干扰二硫化物键形成来降低MP凝强度和性能.

关键词:
聚合行为 聚合行为凝的特性 凝的特性肌纤维细胞蛋白质是什么蛋白质-多醇相互作用它们的类黄素.

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