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Updated: Aug 10, 2026

Synthesis of an Intein-mediated Artificial Protein Hydrogel
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蛋白蛋白和南瓜种子蛋白凝的新型协同调节策略:结构特征,吞功能和形成机制

Mingyue Lu1, Jiaying Huo1, Xin Liu1

  • 1Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.

Journal of the science of food and agriculture
|July 28, 2025
PubMed
概括

蛋白蛋白 (EWP) 和南瓜种子蛋白 (PSP) 形成具有改善纹理和水结合性的凝. 这种凝显示出潜在的消化不良过渡性食物,通过调整蛋白质比例来调整其特性.

关键词:
子种子蛋白质是南瓜种子中的蛋白质.蛋白蛋白是一种蛋白质.凝机制的凝机制凝的特性 凝的特性子种子蛋白质子种子蛋白质它具有吞性质的特性.

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