从大米蛋白中鉴定新的增盐性:AlphaFold3建模,分子模拟和感官评估

Hongbo Yi1, Peng Wang1, Jun Li1

  • 1College of Food Science and Technology, Bohai University, Jinzhou, China.

概括

研究人员从大米蛋白中发现了三种新的增盐性. 这些,DPR,CTMR和GDEF,通过增强味觉敏感性,显示出降低盐摄入量的潜力.

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