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Updated: May 16, 2025

OaAEP1-Mediated Enzymatic Synthesis and Immobilization of Polymerized Protein for Single-Molecule Force Spectroscopy
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Published on: February 5, 2020

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麦蛋白分离物的凝潜力:提取方法的影响,凝条件和酶修饰的作用

Miikka Laitinen1, Tiina Kokkonen1, Xin Huang1

  • 1Department of Food and Nutrition, University of Helsinki, Agnes Sjöbergin katu 2, 00790 Helsinki, Finland.

Food chemistry
|April 3, 2025
PubMed
概括

改善食品的麦蛋白分离物 (OPI) 功能需要优化提取和修改. 酶去化增强了溶解性和改善了凝,克服了水解和提取pH的挑战.

关键词:
美国国家安全委员会 DSC.脱化除化功能性的功能性.水解是指水解过程中的水解.麦蛋白质是一种麦蛋白质.美国证券交易委员会 SEC SEC.可溶性 溶解度 可溶性 溶解度

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