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Updated: Jun 4, 2025

In vitro Digestion of Emulsions in a Single Droplet via Multi Subphase Exchange of Simulated Gastrointestinal Fluids
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通过pH值转移处理来改变蛋黄蛋白结构以进行界面重组:提高溶解度以增强油水界面吸附和乳化特性

Yaqin Yang1, Haobo Jin2, Bao Chen2

  • 1National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China.

Food chemistry
|December 19, 2024
PubMed
概括

性pH转移处理通过改变蛋白质结构和改善油水界面吸附来增强蛋黄蛋白 (EYP) 乳化. 这优化了EYP作为食品乳化剂的使用.

关键词:
蛋黄蛋白是蛋黄蛋白中的一种蛋白质.乳化性质 乳化性质油-水接口是油-水接口.蛋白质构成的结构.改变pH值的情况.

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