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Updated: Jun 5, 2025

Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs
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Published on: January 27, 2021

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用脂酶化液体蛋黄的特征:结构,热稳定性和乳化特性

Ruolin Xu1, Qing Gao1, Junhua Li1

  • 1School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.

Food research international (Ottawa, Ont.)
|December 6, 2024
PubMed
概括

脂酶A1 (PLA1) 和A2 (PLA2) 的水解显著增加了蛋黄 (EY) 蛋白质的溶解性和热稳定性. 与PLA1相比,PLA2具有更高的乳化能力,脂和蛋白质影响乳液特性.

关键词:
蛋黄 蛋黄 蛋黄 蛋黄乳化能力 乳化能力酶化化莱西丁的酶化化热稳定性 热稳定性

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