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Updated: May 13, 2025

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绘制大豆蛋白和肌纤维蛋白之间的相互作用对凝特性的影响

Tong Jiang1, Yujie Zhao1, Mingming Huang1

  • 1College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.

Foods (Basel, Switzerland)
|April 15, 2025
PubMed
概括

将绘制大豆蛋白 (DSP) 添加到肌纤维蛋白 (MP) 中,可以显著提高凝强度,硬度和保持水分能力 (WHC). 在6%的DSP度下观察到最佳结果,提高了肉制品的质量.

关键词:
绘制大豆蛋白质 绘制大豆蛋白质凝是一种凝.肌纤维细胞蛋白质是如何形成的保持水容量的能力.

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