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Updated: Jan 17, 2026

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大豆脂性蛋白:提取pH值和干燥技术对物理化学和功能性质的影响

Hanyu Song1, Jiahui Liang1, Yuxuan Li1

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

International journal of biological macromolecules
|September 18, 2025
PubMed
概括

为大豆脂性蛋白 (LP) 优化性提取pH值和干燥方法,提高其功能性质. 在pH9的喷雾干燥产生了更好的溶解性和泡,而在pH9的冷干燥提供了更好的泡稳定性.

关键词:
性提取的pH值是提取 提取 提取结干燥 这是一种冷干燥.大豆脂性蛋白质是大豆的脂性蛋白质.喷雾干燥 喷雾干燥结构和功能 结构和功能

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