糖化β-乳糖球蛋白与不同长度的糖链:对结构,过敏性和风味特征的影响

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Wen-Mei Chen1, Lin Zou1, Yan-Hong Shao1

  • 1National R&D Center for Freshwater Fish Processing, College of life science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.

Food chemistry
|April 19, 2025
PubMed
概括

用不同的糖对β-乳糖球蛋白 (BLG) 的糖化通过改变结构和表观物来降低其过敏性. 这一过程也影响了风味化合物的释放,较短的糖产生了最显著的变化.

关键词:
风味的个人资料 味道的个人资料葡萄糖化是指糖化的一种方式.长度 糖链 糖链的长度结构和过敏原性乙-乳糖球蛋白是什么?

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