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Updated: Sep 13, 2025

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提高酵母蛋白的结构,功能,体外可消化性和生物活性,通过pH转移辅助超声波处理

Suyu Jin1, Rong Cui1, Yunwei Zhu1

  • 1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China.

International journal of biological macromolecules
|July 27, 2025
PubMed
概括

改变pH值的辅助超声波显著提高了酵母蛋白的功能. 这种方法提高了溶解度,乳化和泡,使酵母成为食品工业更可行的替代蛋白质来源.

关键词:
功能性的功能性.超声波处理 超声波处理酵母蛋白是一种酵母蛋白质.

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