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Updated: Jun 4, 2025

Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs
06:12

Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs

Published on: January 27, 2021

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通过液态超声波加热预处理增强的卵白粉末:特性和消化性

Gan Hu1, Xiaolin Wang2, Zahra Batool3

  • 1Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China; Institute for Advanced Study, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, Sichuan, China.

Food chemistry
|December 20, 2024
PubMed
概括

一种新的超声波加热 (UH) 预处理显著提高了卵白粉的功能和消化能力. 这种方法改善了泡,乳化和蛋白质吸收,为加工蛋白蛋白提供了一种新的方法.

关键词:
蛋白蛋白是蛋中的蛋白质.功能性质 功能性质 功能性质热处理是一种热处理.在体外消化过程中消化.超声波治疗的方法

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Tissue Homogenization and Cell Lysis01:32

Tissue Homogenization and Cell Lysis

Tissue homogenization involves disintegrating tissue architecture and lysing cells, and is an early step in isolating and analyzing cellular components. The method used for homogenization depends on the sample type, the amount of sample available, the analyte to be obtained, and the sensitivity of the method. These methods are broadly classified as mechanical and non-mechanical methods.
Mechanical methods of tissue homogenization
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