,, pH

Hyun-Jin Park1, You-Geun Oh1, Areum Chun1

  • 1Crop Post-Harvest Technology Division, Department of Central Area Crop Science National Institute of Crop Science (NICS), Rural Development Administration (RDA) Suwon Republic of Korea.

Food science & nutrition
|November 10, 2025
PubMed
概括

性pH值会影响豆类蛋白质的提取,增加产量,但改变颜色和可溶性. 优化pH值可以提高蛋白质的功能,用于特定的食品应用.