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Updated: Sep 13, 2025

Mass Spectrometric Approaches to Study Protein Structure and Interactions in Lyophilized Powders
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改造技术对大豆蛋白分离物的影响:物理化学特征,蛋白质形状和凝性质

Yingying Ma1, Fusheng Chen1,2, Dingyang Lv1

  • 1College of Food Science and Technology, Henan University of Technology, Zhengzhou, China.

Journal of food science
|August 4, 2025
PubMed
概括

通过创建更密集的网络,pH转移显著改善大豆蛋白分离物 (SPI) 凝特性. 这种修改增强了凝强度,保持水分和热稳定性,这对于植物性食品开发至关重要.

关键词:
的治疗方法 的治疗方法凝的特性 凝的特性温和的加热温和的加热pH 值的变化这是一种大豆蛋白分离蛋白质.

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