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富含RubisCO的可食海叶蛋白缩物的构成和发泡特性

Wenjuan Feng1, Zhihao Huang1, Bo Pan2

  • 1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.

International journal of biological macromolecules
|August 27, 2025
PubMed
概括

富含RuBisCO的可食用海叶蛋白缩物 (RPI) 具有卓越的适应pH的发泡特性. 这种可持续的植物性蛋白质的性能与动物蛋白质相美, 非常适合食品应用.

关键词:
发泡的特性其他:结构上的灵活性pH-诱导值

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