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Updated: Sep 19, 2025

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乳清蛋白和乳酪蛋白的物理化学特征的压力依赖性变化:结构和功能关系关系

Pei Zhao1, Shan Zhang1, Lu Xue1

  • 1Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.

International journal of biological macromolecules
|June 18, 2025
PubMed
概括

超高压喷气 (UHPJ) 处理改变了脱脂牛奶蛋白质的结构和特性. 最佳的压力提高了蛋白质的消化能力和乳液的稳定性,而非常高的压力可能是有害的.

关键词:
氨酸 (casein) 是一种氨酸.乳制品是一种乳制品.物理化学特征 物理化学特征稳定的稳定性 稳定的稳定性超高压喷气处理 超高压喷气处理乳清蛋白质是一种乳清蛋白质.

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