过热蒸汽诱导的修饰的分子机制,增强卵蛋白的功能性质:从位点识别和体分析的见解

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Updated: Sep 11, 2025

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Haiqi Chen1, Zuohua Xie2, Feifei Wang3

  • 1State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China.

Food chemistry
|August 15, 2025
PubMed
概括

超热蒸汽 (SS) 处理显著改善了卵蛋白 (OVA) 的功能性质,如乳化和抗氧化活性. 这种方法通过改变分子结构并产生生物活性来提高蛋白质的消化能力.

关键词:
热处理 热处理基于质谱的蛋白质组学.圆相册中的圆相册蛋白质的功能 蛋白质的功能过热的蒸汽是超热的

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