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Updated: Sep 10, 2025

Removal and Replacement of Endogenous Ligands from Lipid-Bound Proteins and Allergens
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Removal and Replacement of Endogenous Ligands from Lipid-Bound Proteins and Allergens

Published on: February 24, 2021

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乳清蛋白-林诺酸-EGCG复合体的结构和表面疏水改造抑制了同氧化,减弱了过敏性,并在氧化应激下增强了生物活性功能

HaiNa Yuan1, YuSi Yang1, GongNian Xiao1

  • 1School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, 310023, China.

Food chemistry
|August 19, 2025
PubMed
概括

与EGCG复合的乳清蛋白缩物 (WPC) 和酸 (LA) 降低了食物的氧化和过敏性. 这个三元复合体为改善食品成分提供了增强的抗氧化剂和α-葡萄糖酶抑制活性.

关键词:
(−) -epigallocatechin 酸盐 - - 甲基甲基基因酸盐的使用情况.功能性质 功能性质 功能性质亚麻酸 亚麻酸 亚麻酸蛋白质 - 脂质共氧化乳清蛋白缩剂 乳清蛋白缩剂

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