:

Qing Guo1,2, Xu Qi1,2, Yuying Hu3

  • 1State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China.

PubMed
概括

将水溶性蛋白质与配体复合,提高了它们的稳定性和功能性. 这一战略扩大了它们在食品工业中的应用,为蛋白质成分开发提供了理论指导.

相关概念视频

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Complexation Equilibria: Overview

Complexation reactions take place when dative or coordinate covalent bonds form between metal ions and ligands. The compounds formed in these reactions are called coordination compounds. The number of bonds formed between the metal ion and the ligands is called its coordination number. Generally, most metal ions in an aqueous solution are solvated by water molecules and thus exist as aqua complexes.
The equilibrium constant of the complexation reaction is represented as the formation constant...
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Complexation Equilibria: Factors Influencing Stability of Complexes

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