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Updated: Jun 30, 2026

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开发无蛋黄的菜,使用米蛋白与香甘的香甘

Manhee Baek1, Sujin Jeon2, Semin Jeong2

  • 1Research Institute for Basic Sciences, Soonchunhyang University, Chungnam, 31538 Republic of Korea.

Food science and biotechnology
|February 13, 2025
PubMed
概括

米蛋白 (RP) 有效地取代了蛋黄在菜生产. 这项研究详细介绍了RP在pH 2处分离后如何产生无卵,具有可取质地和与商业产品相似的风湿性质的.

关键词:
没有蛋黄的蛋黄的香.风病学性质的属性 风病学性质的属性大米蛋白质是什么?大米蛋白质是什么?赞坦口香糖的使用方法

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Protein Modifications in the RER01:26

Protein Modifications in the RER

Modification of secretory and transmembrane proteins entering the rough ER begins in the ER lumen. These modifications aid in protein folding and stabilize the acquired tertiary structure. Protein modifications in the rough ER co-occur at different stages of protein folding.
Broadly, these modifications can be categorized into four main categories — glycosylation, formation of disulfide bonds, assembly of protein subunits, and specific proteolytic cleavages like removal of signal sequences.