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Updated: Jun 19, 2026

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具有不同水分含量的高湿度大豆蛋白挤出物:质地,结构和体外消化特征

Yiyu Zang1, Rong Yang1, Shurui Wang1

  • 1Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.

Food research international (Ottawa, Ont.)
|April 30, 2025
PubMed
概括

大豆蛋白分离物 (SPI) 的高湿度挤出使其质地变软,提高了消化能力. 较高的水分含量增加了蛋白质对消化的敏感性,这对于植物性肉类替代品至关重要.

关键词:
挤出修饰的修饰方法在高湿度的挤出过程中,含水量 含水量 含水量这是一种大豆蛋白分离物.

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Protein Digestion01:02

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Proteins are one of the most abundant organic molecules in living systems and have the most diverse range of functions of all macromolecules. Proteins may be structural, regulatory, contractile, or protective. They may serve in transport, storage, or membranes; or they may be toxins or enzymes. Their structures, like their functions, vary greatly. They are all, however, amino acid polymers arranged in a linear sequence.
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