来自大豆酸丁胆的结构化脂的酶制剂及其相位行为的研究

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Libin Sun1, Jingwen Li2, Danying Wu3

  • 1School of Grain Science and Technology, Jilin Business And Technology College, Changchun 130507, China; School of Food Science, Northeast Agricultural University, Harbin 150030, China.

Food chemistry
|June 5, 2025
PubMed
概括

对大豆脂的酶改造产生了结构化的大豆酸胆 (SP-SPC),具有增强的稳定性和独特的特性. 这种结构化形式提供了改善的脂质体形成,影响食品和制药应用.

关键词:
酸盐溶解是一种酸性溶解.酵素脱皮是一种酶性脱皮.阶段 阶段 阶段 阶段豆的酸胆是一种结构化脂质是一种结构化脂质.

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