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Updated: May 28, 2025

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昆蛋白分离物的形状,生理化学和功能性质受热处理的影响

Jiaojiao Chang1, Yong Zhao1, Jingwen Xu1

  • 1College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.

Journal of food science
|February 10, 2025
PubMed
概括

热处理,如高压沸,显著提高了昆蛋白分离物 (QPI) 的功能和体外消化能力. 这些发现为改善植物性食品应用提供了宝贵的见解.

关键词:
的功能性功能.昆诺亚蛋白质分离物 昆诺亚蛋白质分离物二级结构是二级结构的二次结构.结构展开的结构展开.热处理是一种热处理.

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