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Updated: Sep 13, 2025

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葡萄糖调节乳清蛋白分离物的聚合和脱聚合机制.

Yuzhi Tian1, Zhishen Mu2, Sinan Mu1

  • 1Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China.

Journal of agricultural and food chemistry
|July 28, 2025
PubMed
概括

谷氨 (GSH) 影响乳清蛋白分离物 (WPI) 的聚合和脱聚合. 较高的GSH度使WPI脱聚化,而特定度则诱导聚合和交叉链接,影响食品应用.

关键词:
聚合-脱聚合机制.化学交叉连接与质谱学相结合.葡萄糖氨酸氨酸是什么?加热的温度加热温度的温度.乳清蛋白分离剂 乳清蛋白分离剂

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