超声波组合pH转移策略,以提高酵母蛋白稳定乳液的稳定性:专注于溶解性,蛋白质结构,接口特性

Xueting Zheng1, Tianfu Cheng1, Sibo Liu1

  • 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.

概括

结合的超声波和pH转移处理显著提高酵母蛋白 (YP) 溶解度,改善乳液稳定性. 这种新的方法优化了YP的功能,用于食品应用.

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