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通过糖化修饰来增强大米蛋白水解酸的抗氧化活性

Zhimin Zhang1, Xinjian Bi1, Liangjie Hu1

  • 1School of Food Science and Bioengineering, Hunan Provincial Key Laboratory of Cytochemistry, Changsha University of Science and Technology, Changsha, China.

Frontiers in nutrition
|July 28, 2025
PubMed
概括

糖化显著提高了大米蛋白水解酸的抗氧化能力. 这些增强的化合物显示出作为功能性食品成分对抗氧化应激的承诺.

关键词:
梅拉德反应是梅拉德反应.抗氧化剂活性 抗氧化剂活性葡萄糖酶化是什么? 葡萄糖酶化是什么?米蛋白酶解酸盐是什么斑马鱼是一种斑马鱼.

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