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Updated: May 16, 2025

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超声波辅助pH转移处理:对蛋黄蛋白界面吸附和乳化特性的影响

Yi Sun1, Yaqin Yang2, Haobo Jin2

  • 1National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China.

Food chemistry
|April 4, 2025
PubMed
概括

超声波辅助的pH转移显著改善了蛋黄蛋白 (EYP) 的溶解性和乳化. 这种处理增强了蛋白质的特性,导致食品应用中更稳定的乳液.

关键词:
蛋黄蛋白是蛋黄蛋白中的一种蛋白质.乳化性质 乳化性质接口吸附吸附方式超声波超声波是指超声波的使用.改变pH值的情况.

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