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Updated: May 15, 2025

Optimized Incorporation of Alkynyl Fatty Acid Analogs for the Detection of Fatty Acylated Proteins using Click Chemistry
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通过使用可点击探针探针,探索加工温度对鱼蛋白修饰的α,β不和化物的影响

Kaiyu Jiang1, Wei Gong2, Yu-Xuan Liang1

  • 1Shenzhen Key Laboratory of Food Nutrition and Health, College of Chemistry and Environmental Engineering and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; Guangdong Key Laboratory for Biomedical Measurements and Ultrasound Imaging, National- Regional Key Technology Engineering Laboratory for Medical Ultrasound, School of Biomedical Engineering, Shenzhen University Medical School, Shenzhen 518060, China.

Food chemistry
|May 13, 2025
PubMed
概括

高加工温度提高了鱼蛋白质的修饰,并改善了乳化特性. 热处理,特别是在90°C和180°C,显著改变了鱼蛋白质的结构和功能.

关键词:
点击"化学"就可以了.鱼是什么意思? 鱼是什么意思?蛋白质修饰是一种蛋白质修饰.蛋白质的特性 蛋白质的特性α,β-不和化物.

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