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通过pH转移,高压均质化和超声波过程,以过程驱动的方式调节未充分利用的红杉蛋白功能

Gulay Ozkan1, Gulsah Karabulut2

  • 1Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Türkiye.

International journal of biological macromolecules
|October 15, 2025
PubMed
概括

这项研究通过超声波或高压均化使用pH转移来增强红杉蛋白 (SFP) 的功能. 这些方法提高了SFP的溶性,泡和消化能力,使其成为一个可行的可持续食品成分.

关键词:
高压均化高压均化蛋白质的消化性 蛋白质的消化性沙夫花蛋白质是一种沙夫花蛋白质.结构修改是指结构的修改.超声波处理 超声波处理改变pH值的情况.

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