低分子量化合物对甲基球蛋白的冷稳定性及其对硫基球蛋白在热处理过程中形成的影响

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Updated: Jun 16, 2025

Author Spotlight: Advancing Structural and Biochemical Studies of Proteins Through Thermal Shift Assays
03:09

Author Spotlight: Advancing Structural and Biochemical Studies of Proteins Through Thermal Shift Assays

Published on: August 9, 2024

606

Juan C Ramírez-Suárez1, Andrés Álvarez-Armenta2, Alonso A López-Zavala3

  • 1Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, A.C., Hermosillo, Sonora, Mexico.

Food chemistry
|June 14, 2025
PubMed
概括

萨科辛和氨酸保护肉类蛋白质免受结损伤. 这些化合物保持了蛋白质的溶解性和反应性,防止了不必要的颜色变化,如热处理期间肉类的绿化.

关键词:
半氨酸 (cysteine) 是一种氨酸.食品添加剂 食品添加剂绿化是一个绿化.骨髓蛋白质是什么 骨髓蛋白质是什么热处理是一种热处理.

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