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Updated: Aug 4, 2026

Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support
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对粉颗粒相关的蛋白质/脂质对正常和性玉米粉的短期和长期逆向降解进行了比较研究

Zhen Dai1, Ziyan Lin1, Liyuan Gao1

  • 1School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.

International journal of biological macromolecules
|January 31, 2025
PubMed
概括

在正常的玉米粉中,粉颗粒相关蛋白 (SGAPs) 比脂质 (SGALs) 更能显著加速粉的逆行. 这种效应在性玉米粉中是最小的,表明SGAPs是粉结构变化的关键.

关键词:
相对的结晶性相对的结晶性逆行升级行为.粉颗粒相关的蛋白质/脂质水的迁移 水的迁移

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