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豆蛋白分离纤维和益阳氨酸之间的动态非共价键变化的机制:pH调节的途径

Yongchao Yin1, Xiaoyu Yang1, Liang Li1

  • 1College of Food Science, Northeast Agricultural University, Harbin 150030, China.

Food chemistry
|June 22, 2025
PubMed
概括

研究了大豆蛋白分离纤维素 (SPIF) 和益阳氨酸 (OPC) 的相互作用. 在pH值为4时观察到最佳的功能性质,显示出改善的乳化和发泡活性.

关键词:
机制 非共价结合 的结合.氨基氨基氨基酸是什么?豆蛋白分离纤维的纤维.它们的pH值为pH.

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