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来自不同品种的芝麻蛋白的结构特征,功能性质和接口性能

He Wang1, Liang Li1

  • 1Northeast Agricultural University, College of Food Science, Harbin 150030, PR China.

Food research international (Ottawa, Ont.)
|September 9, 2025
PubMed
概括

来自品种S5的芝麻蛋白显示出优越的氨基酸含量,抗氧化活性和发泡特性,使其非常适合工业食品加工. 这项研究确定S5是最适合用于增强食品应用的芝麻蛋白.

关键词:
种植品种 种植品种功能性质 功能性质 功能性质接口性能表现 接口性能表现芝麻蛋白质是一种芝麻蛋白质.结构的表征结构的表征.

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