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Updated: Jan 16, 2026

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays
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通过高湿度挤出制备的多蛋白质肉类类似物:蛋白质相互作用对它们的结构和质量的影响

Zhouliang Sun1,2, Wanhui Zhang2, Mengyuan Sun2

  • 1Heilongjiang Green Food Science Research Institute, Harbin, China.

Journal of food science
|September 27, 2025
PubMed
概括

麻蛋白 (HP) 增强了肉类模拟物 (MA) 的质地和纤维结构. 添加HP提高了油容量和蛋白质结构,创造了更优质的植物性肉类替代品.

关键词:
大麻蛋白质是大麻中的蛋白质.高湿度的挤出方式肉类类型的肉类类似物蛋白质结构 蛋白质结构豆蛋白分离物 豆蛋白分离物质地属性 质地属性

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