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评估被转质胺酶结合甘化物修改的花生粉的功能和结构性质

Yan Liu1, Tingwei Zhu1, Fusheng Chen1

  • 1College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.

Foods (Basel, Switzerland)
|June 13, 2025
PubMed
概括

花生粉 (PM) 经过转谷氨酸酶 (TGase) 合糖化改造,显著改善了其乳化,发泡和油吸收能力,用于增强食品应用.

关键词:
功能性质的功能性质.糖化糖化是什么?糖化糖化是什么?在花生粉中,花生粉是什么?结构 结构 结构 结构转氨酸酶是什么意思

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