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Updated: Jul 8, 2026

Budding Yeast Protein Extraction and Purification for the Study of Function, Interactions, and Post-translational Modifications
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来自Saccharomyces cerevisiae的pH控制的酵母蛋白沉:用于改善乳液稳定性的酸诱导变质

Laura Riedel1, Nico Leister1, Ulrike S van der Schaaf1

  • 1Institute of Process Engineering in Life Sciences-Food Process Engineering, Karlsruhe Institute of Technology, 76131 Karlsruhe, Germany.

Foods (Basel, Switzerland)
|August 14, 2025
PubMed
概括

酵母蛋白通过pH控制的沉分离出来,显示出增强的乳液稳定性质. 酸性沉 (pH3.5) 为食品应用提供了优质的生物表面活性剂.

关键词:
酸去化 酸去化其他替代蛋白质.乳化剂 乳化剂是一种乳化剂.乳液是一种乳液,乳液是乳液.功能性质的功能性质.蛋白质提取 蛋白质提取蛋白质沉是一种蛋白质沉.单细胞蛋白质是一种单细胞蛋白质.酵母酵母是一种酵母.

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