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Updated: Sep 10, 2025

OaAEP1-Mediated Enzymatic Synthesis and Immobilization of Polymerized Protein for Single-Molecule Force Spectroscopy
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在密集的蛋白质溶液中脱聚合:通过二硫化物还原的结构重构减弱了纳米尺度的粘附力

Xueer Yu1, Xiaokang Na1, Wenzhe Luo1

  • 1School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Key Laboratory of Food Nutrition and Health, Dalian Polytechnic University, Dalian 116034, China.

Food chemistry
|August 27, 2025
PubMed
概括

高度蛋白质溶液可以使用破坏二硫化物键的绿色策略使其粘度降低. 这种结构改造改善了食品应用中的加工和质感.

关键词:
鱼蛋白质低粘度蛋白质粘附性减少裂变结构重组

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