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Updated: May 2, 2026

Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas
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一种新型豆蛋白-普卢兰水凝的特征,该水凝有效地加载和释放盐:微观结构,分子动力学和质性质

Kexin Zhang1, Yanhong Liang1, Zhifeng Tan1

  • 1SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034 China.

Food research international (Ottawa, Ont.)
|February 22, 2025
PubMed
概括

小蛋白分离物 (CPI) 和普鲁兰 (PUL) 水凝显示了减少盐的食物中 (Na+) 分布的增强特性. 最佳的2%的PUL添加改善了保持水分,凝强度和负载能力.

关键词:
凝的特性 凝的特性水凝是一种水凝.分子对接是分子对接.Na(+) 的装载能力.减少盐分的食物 减少盐分的食物结构特征 结构特征 结构特征

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