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Updated: Jun 6, 2025

Evaluation of Protein–Protein Interactions using an On-Membrane Digestion Technique
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Evaluation of Protein–Protein Interactions using an On-Membrane Digestion Technique

Published on: July 19, 2019

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五种全成分植物蛋白饮料的体外蛋白质消化特性和体特征使用素-胰腺蛋白模型

Junna Zhao1, Xiangzhen Kong1, Caimeng Zhang1

  • 1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China.

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

与豆类相比,子和麦饮料在体外显示出更好的蛋白质消化能力,并释放出更多的生物活性. 这项研究有助于理解植物蛋白饮料的营养和健康益处.

关键词:
生物活性酸是一种生物活性酸.一个小豆的小豆.在体外消化过程中消化.麦 麦 麦 麦豆 豆 (Pea Pea) 是一种植物.植物蛋白质是一种植物蛋白质.植物性饮料 植物性饮料奎诺亚是一种菜.豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆

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