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Updated: Jun 1, 2025

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蛋膜的亚临界水解及其物理化学特性

Kaipeng Cai1, Bolin Hou1, Yayun Hu1

  • 1College of Food Science and Engineering, Northwest A&F University, Yangling, PR China.

Food chemistry
|January 17, 2025
PubMed
概括

亚临界水 (SW) 处理有效地溶解卵膜 (ESM),与酸水解相比,产生更高的蛋白质和生物活性化合物. 这种绿色方法可以从ESM开发具有增强抗氧化性能的功能性食品.

关键词:
蛋的膜膜是如何形成的蛋白质水解酸盐是蛋白质的水解酸盐.亚临界水是指临界以下的水.温度 温度是指温度.

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