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Updated: May 24, 2026

Customization of Aspergillus niger Morphology Through Addition of Talc Micro Particles
10:51

Customization of Aspergillus niger Morphology Through Addition of Talc Micro Particles

Published on: March 15, 2012

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在固态发酵过程中对酶和蛋白酶活动以及小麦的物理化学特性进行相关性分析

Hongrui Ren1, Tianli Wang1, Rui Liu1

  • 1State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China.

Foods (Basel, Switzerland)
|January 8, 2025
PubMed
概括

使用Rhizopus oryzae在55%的水分含量下固态发酵小麦可以增强可溶性食纤维,酶活性和抗氧化特性. 这一过程有效地提升了小麦的价值,改善了其营养和功能特性.

关键词:
里索普斯 (Rhizopus oryzae) 是一种植物.氨基酸氨基酶是什么蛋白质酶蛋白质酶是一种蛋白质.固态发酵发酵的固态发酵方式小麦子 小麦子

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Author Spotlight: Integrating Biochemical Functions of β-Glucanases and Peroxidase Enzymes in Wheat-RWA Interaction10:26

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