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Updated: May 24, 2025

Author Spotlight: In Silico Creation and Impact of Carbonylated Amino Acids on Protein Structure and Function
05:57

Author Spotlight: In Silico Creation and Impact of Carbonylated Amino Acids on Protein Structure and Function

Published on: April 26, 2024

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阿尔多尔凝结产品在植物性蛋白质来源中的存在和影响

Chloe V Mayo1,2, Dimitris P Balagiannis2, Valentina Stojceska3

  • 1Department of Chemical Engineering, Wolfson Centre for Sustainable Materials Development and Processing, Brunel University of London, Kingston Lane, Uxbridge UB8 3PH, U.K.

Journal of agricultural and food chemistry
|March 3, 2025
PubMed
概括

植物蛋白中的非注释,如豆蛋白分离物,起源于脂质氧化. 研究人员确定了导致旧肥气味的特定化物,与蛋白质提取和干燥过程有关.

关键词:
GC 硫酸盐测量法 硫酸盐测量法额外的注意事项豆蛋白分离物 豆蛋白分离物植物性肉类类似物.

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