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囊和透析介导的抑制在储存期间糖化卵白蛋白的动态变化

Lulu Guo1, Wanqiu Zhang1, Fan Zhang1

  • 1State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.

Food chemistry
|March 27, 2025
PubMed
概括

添加半氨酸或使用透析可以改善糖化卵白蛋白 (GEW) 的存储稳定性. 在维护蛋白质结构和功能方面,氨酸的添加比透析更有效.

关键词:
半氨酸 (cysteine) 是一种蛋白质.透析是通过透析进行的.蛋白蛋白是一种蛋白质.葡萄糖基酶化是什么? 葡萄糖基酶化梅拉德反应是梅拉德反应.储存的稳定性 储存的稳定性

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