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Updated: Sep 20, 2025

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通过Ligustrum robustum (Rxob.) 调节蛋白质结构. 热处理过程中的布卢姆多:一个潜在的战略

Hao-Xiang Gao1, Nan Chen2, Wei-Cai Zeng3

  • 1School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou, 450001, PR China.

Food chemistry
|May 30, 2025
PubMed
概括

来自Ligustrum robustum的多在加热过程中会对肌纤维蛋白 (MP) 和豆蛋白 (PP) 产生不同的影响. 这些植物化合物增强了MP的稳定性,但破坏了PP的稳定性,为改善蛋白质食品质量提供了见解.

关键词:
炸的蛋白质食物是炸的蛋白质食物.红树强壮 (Rxob.) 的植物. 布鲁姆 (Blume) 是一个模糊的人.聚醇是一种多醇.蛋白质蛋白质是一种蛋白质.结构 结构 是一个结构.热处理是一种热处理.

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